Prep 1 hr
Cook 0 mins
This is a simple recipe, however these hens need to be basted every ten minutes for an hour....well worth it as they turn out moist and full of lemon and garlic flavor. Great served with rice.
- 4 Cornish hens
- 118.29 ml butter
- 4.92 ml rosemary
- 2 garlic cloves, pressed
- 29.58 ml lemon juice
- cooked rice (try wild rice!) (optional)
- Rub hens with butter.
- Combine other ingredients and use to baste hens.
- Bake at 350F for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice.
This is a very tasty recipe, the rosemary is wonderful and although they are small they are very filling, I usually cant finish a whole hen. I served it with couc cous and steamed broc.