Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Pat the Cornish hens thoroughly dry with paper towels, both inside and out. This is essential for crispy skin.
- In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper. Mix until well combined into a paste.
- Carefully lift the skin over the breast meat of each hen. Rub about a tablespoon of the butter mixture directly onto the meat under the skin. Rub the remaining butter all over the outside of the hens.
- Place lemon quarters and garlic pieces inside the cavity of each hen.
- Tie the legs together with kitchen twine. Place the hens, breast-side up, on a rack set inside a roasting pan.
- Roast for 50-60 minutes, or until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C).
- Remove the hens from the oven, tent loosely with foil, and let them rest for 10 minutes before carving. This allows the juices to settle, ensuring the meat is moist.
Notes
For Extra Crispy Skin: After patting the hens dry, let them sit uncovered in the refrigerator for at least 1 hour before seasoning and roasting.
Check for Doneness: The most reliable way to check if the hens are cooked is with a meat thermometer. Juices should also run clear when the thigh is pierced.
Don't Skip the Rest: Resting the meat is crucial. It prevents the juices from running out when you carve, keeping the meat tender and moist.
Check for Doneness: The most reliable way to check if the hens are cooked is with a meat thermometer. Juices should also run clear when the thigh is pierced.
Don't Skip the Rest: Resting the meat is crucial. It prevents the juices from running out when you carve, keeping the meat tender and moist.
