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Name: Herb-Roasted Cornish Game Hens
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/4 cup parsley leaves packed; 2 tablespoons rosemary leaves; 2 tablespoons thyme leaves; 2 cloves garlic peeled; 1/2 lemon, ends trimmed cut into wedges and seeded; 1 1/4 teaspoons coarse salt plus more for sprinkling; 1/4 teaspoon freshly ground black pepper plus more for sprinkling; 1 tablespoon extra-virgin olive oil; 6 1/2 pound Cornish game hens; 4 tablespoons butter softened

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INGREDIENTS

1/4 cup parsley leaves ; packed
2 tablespoons rosemary leaves
2 tablespoons thyme leaves
2 cloves garlic ; peeled
1/2 lemon, ends ; trimmed cut into wedges and seeded
1 1/4 teaspoons coarse salt ; plus more for sprinkling
1/4 teaspoon freshly ground black pepper ; plus more for sprinkling
1 tablespoon extra-virgin olive oil
6 1/2 pound Cornish game hens
4 tablespoons butter softened

INSTRUCTIONS

Directions

Step 1

Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil.

Step 2

Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight.

Step 3

Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees.

Step 4

Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.

Step 5

Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!

NOTES

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Herb-Roasted Cornish Game Hens

1/4 cup parsley leaves packed
2 tablespoons rosemary leaves
2 tablespoons thyme leaves
2 cloves garlic peeled
1/2 lemon, ends trimmed cut into wedges and seeded
1 1/4 teaspoons coarse salt plus more for sprinkling
1/4 teaspoon freshly ground black pepper plus more for sprinkling
1 tablespoon extra-virgin olive oil
6 1/2 pound Cornish game hens
4 tablespoons butter softened

Directions
Step 1
Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil.

Step 2
Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight.

Step 3
Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees.

Step 4
Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes.

Step 5
Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary!

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Nutrition

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Serving Size: 1 (3061g)
Recipe Makes: 1

Calories: 6479
Calories from Fat: 4271 (66%)

Amt Per Serving		% DV

	Total Fat 474.6g	633 %
	Saturated Fat 146.4g	732 %
	Monounsaturated Fat 203.7g
	Polyunsanturated Fat 85.1g
Cholesterol 3099.8mg		954 %
Sodium 5049.2mg		174 %
Potassium 7204.9mg		190 %
Total Carbohydrate 11.8g		3 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 5.7g
Protein 507.9g		726 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6479

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