Lemon Rosemary Cornish Hen

Lemon Rosemary Cornish Hen
  • Prep Time 15 minutes
  • Cook Time 55 minutes
  • Serves 0
  • Calories
  • Calories
  • Total Fat 0 g
  • Cholesterol 0 mg
  • Sodium 0 mg
  • Total Carbohydrate 0 g
  • Protein 0 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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  • 4 Premium Cornish Hen
  • Kosher salt and freshly ground black pepper
  • 2 lemons, thinly sliced
  • 1 head garlic—4 cloves peeled and crushed; remaining cloves separated and left in the skin ½ bunch rosemary
  • 1 pound brussels sprouts, trimmed and quartered
  • 1 marble potatoes, halved
  • 1 marble potatoes, halved
  • 3 tablespoons extra-virgin olive oil

Cooking Instructions

  1. Preheat the oven to 425°F.
  2. Season the inside of the Cornish hens with salt and pepper. Place the lemon slices, 1 crushed garlic clove and 2 sprigs of rosemary inside each hen. Tie the legs of each hen together with twine, and season the outside with salt and pepper.
  3. On a baking sheet, toss the brussels sprouts, potatoes, squash and remaining garlic cloves with the olive oil. Season the vegetables with salt and pepper, and top with the remaining sprigs of rosemary.
  4. Nestle the Cornish hens into the vegetables and then transfer the baking sheet to the oven. Roast until the hens are golden brown and an instant-read thermometer inserted into the thickest part of the Cornish hens reaches 180°F, 50 to 55 minutes.
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