Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I saw this in a magazine and thought it looked absolutely delicious. It would make a very fancy romantic meal or even be great for a dinner party with friends. I love the idea of using Cornish hens because of the combo of dark and white meat. The hens are baked, but I want to try them on the grill when it gets warm.

Ingredients Nutrition

Directions

  1. Rinse and pat dry hens. Cut out the backbone and split through the breastbone. Trim any excess skin or fat.
  2. Place oil in a shallow pan and heat oven to 400 degrees.
  3. In a small bowl, whisk together lemon juice, honey, thyme, and oregano. Season hens with salt and pepper.
  4. Once pan is heated, place hens skin side down and brush with half of the honey mixture.
  5. Bake for 30 minutes. Flip hens and brush with remaining honey mixture. Bake 20-30 minutes longer, or until internal temperature reaches 180 degrees. Place on a platter.
  6. Drain drippings into a fat separator or skim as much fat as possible. Serve with hens.
Most Helpful

5 5

I've made this dish 4 times, and it tastes good each time. The only change I've made is to use more lemon juice & honey. I like to keep my hens moist, so I baste them often. I've served this with potatoes, rice, and braised red cabbage. This dish goes well with almost any side. Thank you for this great recipe!

5 5

I love cornish hens more so than making a whole chicken. I think they take on flavor a lot easier than a whole chicken does. And this recipe definitely gave a lot of flavor to the cornish hens. Both my husband and I enjoyed this recipe very much. Thanks for sharing!

5 5

Ive been wanting to try coking cornish hens for a long time. Just so happens I was shopping at the market, and they had a great deal on them, so I picked up a few. I followed Ladyfarmeror's advise on grilling them, and went that route. Very juicy and tender meat. I don't know that there is too much difference in the taste between cornish hens and chicken, but I guess its more of a presentation thing. Anyway, thanks for posting this recipe.