Herb Roasted Cornish Hens

Ingredients:

• 2–4 Cornish hens (about 1–1.5 lbs each)

• 3 lemons (2 for juice/zest, 1 sliced into rounds)

• 6 cloves garlic, minced

• 1 small bunch fresh rosemary, chopped

• 1 small bunch fresh thyme, chopped

• 1 small bunch fresh parsley, chopped

• 1 tsp crushed red pepper flakes (optional, for a little heat)

• 1/3 cup olive oil

• Salt & freshly ground black pepper, to taste

DIRECTIONS:

🍋 Marinade

1. Zest and juice 2 lemons into a bowl.

2. Add the garlic, rosemary, thyme, parsley, red pepper flakes, olive oil, salt, and pepper. Mix into a paste-like marinade.

🐔 Preparing the Hens

1. Pat hens dry with paper towels.

2. Rub the marinade all over the hens, including under the skin and inside the cavity.

3. Place a few lemon slices inside each cavity.

4. Cover and marinate in the refrigerator for at least 2 hours (overnight is best).

🔥 Roasting

1. Preheat oven to 425°F (220°C).

2. Place hens breast-side up on a roasting pan or rimmed baking sheet fitted with a rack.

3. Tuck wing tips under so they don’t burn.

4. Roast for 45–55 minutes, until the skin is golden brown and crispy, and internal temp reaches 165°F (74°C) at the thickest part of the thigh.

5. If skin darkens too quickly, loosely tent with foil.

🌿 To Serve

• Rest hens for 10 minutes before carving or serving whole.

• Garnish with extra fresh herbs and lemon wedges.

• Pairs beautifully with roasted potatoes, couscous, or a light salad.