Herb Roasted Cornish Game Hens

Recipe by Mims Squims

Simple flavorful dish

Top Review by Maeven6

This was a wonderful recipe! I used all fresh herbs from my garden, even the bay leaves came off my trees. I minced all the herbs up roughly and stirred together in a bowl and used a small spoon to scoop it into the cavity and pressed it into with the back of the same teaspoon. Then added the lemon and bay leaf; 8 Birds, 8 bay leaves. I had the left over herbs and tossed them over the lot. I used my roaster out on the porch. To make clean up easy I dropped in a turkey pan and ... made it fit. I had tender tasty lucious birds to serve. It is a very versitile recipe. I put the Before and After shots with the recipe. There wasn't much left for an after plating shot. LOL Thank you again for a winner recipe.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Rinse hen with cold water & pat dry. Season with salt & pepper inside & out.
  3. Stuff cavity with garlic, rosemary, thyme, & ½ bay leaf. Place some of the shallots, carrots, & celery in cavity.
  4. Scatter rest of veggies on bottom of roasting pan. Place hen on top of veggies.
  5. Squeeze juice from ½ lemon over hen and add a pice (about ¼ of a lemon) to the cavity. Roast in oven 45 minutes until hens are golden brown & crisp. Juices should run clear when thigh is pierced with a sharp knife.
  6. Transfer to serving platter and let sit for 5 minutes. Remove skin & cut in half.

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