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.

Yield: serves 12 (serving size: 1/2 hen)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 27%
  • Fat: 8.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 2g
  • Protein: 50.4g
  • Carbohydrate: 1.1g
  • Fiber: 0.1g
  • Cholesterol: 228mg
  • Iron: 1.8mg
  • Sodium: 332mg
  • Calcium: 35mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. Mix garlic and chopped rosemary together in a small bowl.
  3. 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.
  4. 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.
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