Roasted Garlic-Rosemary Cornish Game Hens

Divvy the labor:Adults prepare hens for baking and serving;kids help tie legs of each hen,place the birds on roasting pan.
serves 12 (serving size: 1/2 hen)


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1/4 cup thinly sliced garlic cloves
2 tablespoons finely chopped fresh rosemary
6 (1 1/4-pound) Cornish game hens
6 rosemary sprigs
1 teaspoon salt
1/2 teaspoon black pepper
Cooking spray


Preheat oven to 350°.

Mix garlic and chopped rosemary together in a small bowl.

Rinse each hen under cold water; pat dry. Starting at neck cavity, loosen skin from breast by gently inserting fingers between skin and meat. Place about 2 teaspoons of garlic mixture under skin and spread evenly over breast meat. Place 1 rosemary sprig in body cavity. Sprinkle hens with salt and pepper.

Tie ends of legs together with cord. Lift wing tips out and tuck under hen. Place hens on a broiler pan coated with cooking spray; bake for 1 hour or until juices run clear. Remove skin and cord before serving; split hens in half lengthwise.

Created date

October 2003

Nutritional Information

Calories 294
Caloriesfromfat 27 %
Fat 8.4 g
Satfat 2.1 g
Monofat 2.7 g
Polyfat 2 g
Protein 50.4 g
Carbohydrate 1.1 g
Fiber 0.1 g
Cholesterol 228 mg
Iron 1.8 mg
Sodium 332 mg
Calcium 35 mg