Lemon Thyme Cornish Hens Recipes

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HERBED CORNISH HENS



Herbed Cornish Hens image

The refreshing sauce Mom makes with thyme, lemon juice and butter gives these hens savory flavor throughout. The seasonings in this recipe also work great on a whole roasted chicken. Either way, the result is a mouthwatering feast.-Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 9

6 Cornish game hens (20 to 24 ounces each)
1 cup lemon juice
3/4 cup butter, melted
1/2 teaspoon paprika
1-1/2 teaspoons dried thyme, divided
1-1/4 teaspoons seasoned salt, divided
1-1/8 teaspoons garlic powder, divided
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place the hens on a wire rack in a large roasting pan. In a bowl, combine lemon juice, butter, paprika and 1 teaspoon each of thyme, seasoned salt and garlic powder. Pour half over the hens; set the remaining mixture aside for basting. Combine salt, pepper and remaining thyme, seasoned salt and garlic powder; sprinkle over hens. Bake, uncovered, at 375° for 30 minutes. Baste with reserved lemon juice mixture. Bake 30 minutes longer, basting occasionally, or until the meat is tender and juices run clear.

Nutrition Facts :

CORNISH HENS WITH LEMON AND HERBS



Cornish Hens with Lemon and Herbs image

For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h5m

Number Of Ingredients 6

2 Cornish hens (about 1 3/4 pounds each), room temperature, rinsed well and patted dry
1 bunch fresh thyme (about 1/2 ounce), plus more for garnish
2 lemons, halved, plus wedges for serving
1/4 cup loosely packed fresh flat-leaf parsley leaves
3 tablespoons unsalted butter
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
  • Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

CORNISH GAME HENS WITH HERBS



Cornish Game Hens With Herbs image

Make and share this Cornish Game Hens With Herbs recipe from Food.com.

Provided by Derf2440

Categories     Chicken

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 16

16 cloves, garlic, peeled
16 lemon wedges
8 small Cornish hens, about 1 lb. each
2 tablespoons olive oil
3 garlic cloves, smashed
2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary
2 tablespoons chopped fresh sage or 1 teaspoon dried sage
2 tablespoons chopped fresh tarragon or 1 teaspoon dried tarragon
2 tablespoons chopped fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cups fat-free low-sodium chicken broth
2 tablespoons soy sauce, low sodium
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1 tablespoon soft non-hydrogenated margarine

Steps:

  • Place 2 whole garlic cloves and 2 lemon wedges in each hen.
  • In a small bowl, combine oil,smashed garlic, rosemary, sage, tarragon, thyme, salt and pepper.
  • Gently separate skin from breast and thigh of each hen and rub meat with herb mixture.
  • Rub any extra over skin.
  • Arrange birds on baking sheets lined with parchment paper.
  • Roast birds in a preheated 400°F oven for 45 minutes or until well browned and cooked through.
  • Baste occasionally.
  • Place birds on a platter and transfer pan juices to measuring cup.
  • To make sauce, remove fat from pan juices.
  • Place juices in a saucepan with stock, soy sauce and Worcestershire sauce and bring to a boil.
  • Cook a few minutes.
  • In a small bowl, combine flour and margarine.
  • Stir into sauce and cook until just slightly thickened.
  • Adjust seasonings.
  • Serve hens with sauce on the side.

LEMON AND HERB CORNISH HENS



Lemon and Herb Cornish Hens image

Wonderful grilled Cornish Hen recipe! Prep and Cook time do not include the 8 hours of marinating time!

Provided by breezermom

Categories     Poultry

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

3 Cornish hens, Split (1 1/4 to 1 1/2 lb each)
1/2 cup fresh lemon juice
1/4 cup olive oil
4 garlic cloves, minced
2 teaspoons dried whole thyme, crushed
2 teaspoons dried oregano, crushed
2 teaspoons dried whole rosemary, crushed
1 teaspoon salt

Steps:

  • Place the split hens in a 13 x 9 x 2 inch baking dish.
  • Combine the lemon juice and the remaining ingredients; stir well with a wire whisk. Pour the marinade mixture over the hens. Cover and marinate in the refrigerator for at least 8 hours, turning occasionally.
  • Prepare your grill so that you have medium-hot coals (350 to 400 degrees).
  • Drain the hens, reserving the marinade. Place the marinade in a small saucepan. Bring to a boil; reduce heat and simmer for 5 minutes.
  • Grill the hens over medium-hot coals (350 to 400 degrees) for 30 minutes or until done, turning and basting occasionally with the marinade.

ROASTED CORNISH GAME HEN



Roasted Cornish Game Hen image

Crispy, golden skin and moist, flavorful meat make these Roasted Cornish Game Hens a total showstopper!

Provided by Kimberly Killebrew

Categories     Main Course

Time 1h20m

Number Of Ingredients 9

4 Cornish game hens (,patted dry with paper towels)
8 thin slices of butter
4 sprigs each of fresh rosemary and thyme (or herbs of choice plus some extra leaves of each)
4 large cloves garlic (,peeled)
1 lemon (,scrubbed well and cut into quarters)
Extra virgin olive oil
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup chicken broth

Steps:

  • Preheat oven to 450 degrees F.
  • Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
  • Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
  • Place the hens in the preheated oven and roast for 25 minutes.
  • While the hens are roasting, combine the chicken broth and wine in a bowl.
  • After the hens have been roasting for 25 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
  • Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.

Nutrition Facts : ServingSize 0.5 hen (half), Calories 477 kcal, Carbohydrate 2 g, Protein 38 g, Fat 32 g, SaturatedFat 9 g, Cholesterol 229 mg, Sodium 199 mg

ROASTED CORNISH HENS



Roasted Cornish Hens image

Individual Cornish Game Hens always make a meal feel special and are a great holiday meal choice as well. This simple roasting method leaves them with juicy, succulent meat and crispy golden skin.

Provided by Toni Dash

Categories     Main Course

Time 1h25m

Number Of Ingredients 14

4 Cornish Game Hens (each 1 ¼-1 ½ pounds (all hens the same size); fully thawed if frozen)
2 teaspoons Kosher Salt
2 teaspoons Black Pepper (, freshly ground)
2 small Lemons (1 cut into 4 wedges lengthwise, the other sliced crosswise into paper thin slices)
1 small Yellow Onion (, cut lengthwise into 8 wedges leaving the root end intact*)
8 sprigs fresh Thyme
5 sprigs fresh Rosemary (each cut in half)
8 fresh Sage leaves
3 tablespoons Olive Oil
1 teaspoon Unsalted Butter
1 small Shallot (, diced)
2 medium Garlic Cloves (, diced)
1 sprig Rosemary
3 slices Lemon ((see ingredients above))

Steps:

  • Set the Cornish hens out to come to room temperature about 1 hour before cooking. Preheat the oven to 425 degrees and set a rack to the middle position of the oven.
  • While the hens are coming to room temperature, make the basting sauce. In a small sauce pan over medium-low heat, combine the olive oil and butter.
  • Once the butter has melted add the shallot, garlic, rosemary and lemon slices. Allow to simmer for 3 minutes and then remove from the heat to cool and infuse.
  • Stuff each hen with 1-2 onion wedges, 1 lemon wedge, 2 sprigs of thyme, 2 rosemary sprig halves, 2 sage leaves. Tie the legs together with butcher twine, in a crossed position but not overly tightly.
  • Spray the sides of an 11-inch by 13-inch baking pan (this helps prevent the sides of the hens from sticking to the pan while cooking), add remaining lemon slices and any of the onion wedges that were not stuffed into the hens (separate them into pieces).
  • Baste the hens fully and place them with breasts up in the baking pan. Cook on 425 degrees for 30 minutes.
  • Lower the heat to 350 and cook an additional 20 minutes. When an instant read thermometer inserted into the thickest part of the thigh reads 165 degrees remove the pan from the oven.
  • Allow the hens to rest for 15 minutes before serving. Reserve the flavorful pan juices to drizzle over the hens when serving.

Nutrition Facts : Calories 1020 kcal, Carbohydrate 4 g, Protein 77 g, Fat 74 g, SaturatedFat 19 g, Cholesterol 457 mg, Sodium 1439 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMON-THYME CORNISH HENS



Lemon-Thyme Cornish Hens image

Now that I've retired from nursing, I have more time to cook and read. My husband loves Cornish hens made this way.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup butter, melted
1/4 cup lemon juice
2 garlic cloves, minced
2 teaspoons dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon paprika
2 Cornish game hens (20 to 24 ounces each)

Steps:

  • In an bowl, combine the first seven ingredients. Place hens on a rack in a shallow baking pan. Tuck wings under hen. Spoon half of butter sauce over hens. Bake, uncovered, at 425° for 40-45 minutes or until juices run clear and a thermometer reads 180°, basting occasionally with remaining sauce.

Nutrition Facts :

HONEY-LEMON-THYME CORNISH GAME HENS



Honey-Lemon-Thyme Cornish Game Hens image

Provided by Food Network

Time 1h13m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
4 (1-pound each) Cornish game hens, spatchcocked*
4 tablespoons butter
1 tablespoon, plus 1 teaspoon chopped fresh thyme leaves
5 lemons, 4 juiced, 1 thinly sliced
1/3 cup honey
1 tablespoon, plus 1 teaspoon soy sauce
4 teaspoons salt
1 teaspoon freshly ground black pepper
Fresh thyme sprigs, for garnish

Steps:

  • Position an oven rack in the center of the oven and preheat the oven to 375 degrees F.
  • Rinse the hens well under cool running water. Pat them dry with paper towels.
  • Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
  • Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
  • Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
  • Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.

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