Lemon Herb Roasted Cornish Hens
Roasted cornish hens with lemon herb butter under the skin, roasted at 425ºF until golden. Plus smoker and air fryer times for perfect hens every time.
Servings 4 Game Hens
Equipment
- Rimmed sheet pan or roasting pan
- Wire rack (optional, for crispier skin underneath)
- Kitchen twine
- Microplane zester
- Small mixing bowl
- Instant-read thermometer
Ingredients
- 4 cornish game hens thawed, pat dry well with paper towels
- ⅓ cup butter room temperature
- 2 medium lemons zested, halved & juiced
- 4 cloves garlic minced
- 2 tsp fresh thyme leaves only
- 2 tsp fresh rosemary leaves only, minced
- 2 tsp fresh sage leaves only, minced
- 1 tbsp kosher salt divided
- 2 tsp black pepper freshly ground, divided
Instructions
- Preheat oven to 425ºF. Lightly butter a 9x13-inch baking dish.
- In a small bowl, mix together the softened butter, lemon zest, minced garlic, thyme, rosemary, sage, 1 tsp kosher salt, and 1/2 tsp freshly cracked black pepper.
- Place cornish game hens in the prepared dish. Loosen the skin and divide the butter mixture between the 4 hens, putting some of the butter under the skin and spreading some on the outer skin. Drizzle the hens with the lemon juice. Place the spent lemon carcases inside the hen cavity and truss the legs with kitchen twine.
- Roast the game hens for 50-60 minutes, basting the hens with the pan jus 2-3 times during the cooking. Roast until an instant read thermometer in the thickest part of the thigh reads 165ºF.
- Rest 5-10 minutes before serving to keep the cornish game hens juicy. Serve.
Notes
*Key tip: Push about two thirds of the herb butter under the skin and rub the rest over the outside. Pat the hens completely dry first for the crispiest skin.
**Ingredient note: Look for hens between 1 and 1.5 lb so they cook evenly. A Spiceology lemon or herb blend can stand in for the salt and pepper on the outside.
***Substitution: Oranges or Meyer lemons work in place of lemons. See the post for smoker and air fryer times.
****Storage: Keeps 3 to 4 days in the fridge, or 3 months frozen off the bone. Reheat at 350ºF for 15 to 20 minutes, or in the air fryer at 360ºF for 6 to 10 minutes.
*****Doneness: 165ºF in the thickest part of the thigh. Rest 10 minutes before serving.
Nutrition
Calories: 1061kcal | Carbohydrates: 7g | Protein: 78g | Fat: 79g | Saturated Fat: 27g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 495mg | Sodium: 2142mg | Potassium: 1177mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1025IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 4mg
