Sage and Garlic-Rubbed Cornish Hens

Cooking Light
Sage and Garlic-Rubbed Cornish HensRecipe

Photo: Brian Woodcock; Styling: Paige Hicks

From the Kitchen of…Keith Schroeder, Cooking Light Columnist and Cookbook Author

"When I'm short on time or I'm serving just a few people, I'll roast smaller birds like Cornish hens."

Because Keith splits and roasts the hens spread out flat (called spatchcocking), the Thanksgiving main course is ready in less than an hour.

Serves 4 (serving size: 1/2 hen (5 ounces meat))


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6 garlic cloves
1 tablespoon sugar
1 teaspoon kosher salt
12 fresh sage leaves, finely chopped
1 tablespoon grated lemon rind
2 tablespoons olive oil
2 Cornish hens (about 2 2/3 pounds total), butterflied and backbone removed
2 lemons, halved and seeded


Hands-on: 15 Minutes
Total: 55 Minutes

1. Preheat oven to 425°. Place a wire rack in a roasting pan or on a heavy-duty baking sheet.

2. Smash garlic cloves with the back of your knife; then, with the flat side of your knife, press them to grind to a fine paste with the sugar and salt against the cutting board.

3. Combine garlic mixture, chopped sage, rind, and oil in a small bowl.

4. Pat hens dry with paper towels. Rub garlic mixture under skins.

5. Place hens on rack; roast at 425° for 30 minutes or until a thermometer inserted into thickest part of thigh registers 160°.

6. Remove hens; let stand 5 minutes. Remove and discard skin. Split hens along breast plate. Serve with lemons.

Created date

September 2015

Nutritional Information

Calories 244
Fat 11.5 g
Satfat 2.1 g
Monofat 6.4 g
Polyfat 1.9 g
Protein 28 g
Carbohydrate 6 g
Fiber 0.0 g
Cholesterol 127 mg
Iron 1 mg
Sodium 556 mg
Calcium 33 mg