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.
- Rinse and pat dry hens. Cut out the backbone and split through the breastbone. Trim any excess skin or fat.
- Place oil in a shallow pan and heat oven to 400 degrees.
- In a small bowl, whisk together lemon juice, honey, thyme, and oregano. Season hens with salt and pepper.
- Once pan is heated, place hens skin side down and brush with half of the honey mixture.
- 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.
- Drain drippings into a fat separator or skim as much fat as possible. Serve with hens.
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!
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!
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.