Roasted Cornish Hens

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Here, roasted cornish hens make an elegant entrée for a special dinner for two. You can vary the fresh herbs—rub rosemary or a combination of herbs under the loosened skin of the hens.
2 servings (serving size: 1 hen)


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2 (1 1/4-pound) Cornish hens
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 thyme sprigs
2 garlic cloves, halved and crushed
1/3 cup dry white wine


Preheat oven to 350°.

Remove and discard the giblets and necks from hens. Rinse hens with cold water; pat dry.

Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine salt and pepper; rub under loosened skin. Insert 2 thyme sprigs and 2 garlic halves under loosened skin of each hen. Lift wing tips up and over backs; tuck under hens.

Place the hens, breast sides up, in an 11 x 7-inch baking dish. Pour white wine over hens.

Bake at 350° for 55 minutes or until a thermometer registers 180°, basting occasionally with wine. Let stand for 5 minutes. Discard skin.

Created date

November 2003

Nutritional Information

Calories 221
Caloriesfromfat 26 %
Fat 6.3 g
Satfat 1.6 g
Monofat 2 g
Polyfat 1.5 g
Protein 38.1 g
Carbohydrate 0.7 g
Fiber 0.1 g
Cholesterol 173 mg
Iron 1.5 mg
Sodium 394 mg
Calcium 26 mg