Prep 10 mins
Cook 25 mins
This recipe is so quick and easy, but special enough to serve to company. Great served with potato hash (posted separately).
- 2 (1 lb) rock cornish game hens, about
- 1 tablespoon olive oil
- 1 teaspoon paprika
- salt and pepper or other seasoning or herbs
- Preheat oven to 425.
- Cut backbone from each hen with a knife or kitchen shears (or ask your butcher to do this for you).
- Open the hen until it lies flat, with a leg on each side.
- Rub hens all over with olive oil; season with paprika, salt, black pepper (and/or other seasonings/herbs).
- Heat an ovenproof skillet over high heat; brown hens, skin side up, 3 minutes.
- Turn; brown 2 minutes more.
- Transfer pan to oven; place a heavy cast iron pan or a brick wrapped with foil on top of hens.
- Roast 12 minutes.
- Remove top pan or brick and turn hens skin side up.
- Cook until firm and evenly browned, but still moist, about 7 minutes.
- Garnish with 2 tbsp fresh chopped parsley.
This is the best recipe ever!! I added in some fresh garlic while I was browning the chicken. It came out perfectly!!
We really enjoyed these hens. I cut them completely in half, rather than butterfly them, so they'd fit in my 'stove-top to oven' pan. They were also easier to serve that way to the three of us. For my seasonings, I did use paprika and also sprinkled with Montreal seasoning, a favorite around my house. I didn't top the hens with the cast iron pan or brick because I don't own anything that would have fit in that pan. I did cover the pan for step #8, then I removed the lid, turned the hens and roasted for an additional 10 minutes, then kept them on warm for about 15 minutes to allow for cooking my side dishes (and for my husband's football game to finish). They turned out moist, tender and delicious. We had these with Jewelies Smashed Potatoes and a Green Giant veggie thing. Thanks PanNan for another great recipe :)