Roasted with lemon, garlic, onion and a medley of fresh herbs, this is sure to please anytime or for special occasions.

Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
additional:
10 mins
total:
1 hr 45 mins
Servings:
4
Yield:
4 cornish hens
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Arrange celery stalks next to each other in the bottom of a heavy roasting pan.

  • Place 1 onion quarter, 1 lemon quarter, and 1 sprig rosemary in the cavity of each hen. Rub outside of hens with 1 tablespoon olive oil; sprinkle with salt and lemon pepper. Arrange hens atop celery; sprinkle with tarragon, basil, thyme, and chopped rosemary. Scatter garlic cloves and 1 chopped onion around hens.

  • Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C).

  • Whisk wine, broth, and 3 tablespoons olive oil together in a bowl; pour over hens.

  • Cook hens until no longer pink at the bone and the juices run clear, about 50 more minutes, basting every 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn off oven and let hens rest in the oven for 10 more minutes.

Nutrition Facts

814 calories; protein 54.1g 108% DV; carbohydrates 17.5g 6% DV; fat 56g 86% DV; cholesterol 302.9mg 101% DV; sodium 373.8mg 15% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/18/2013
yum yum yum!!!!!! Kidlets were excited about "tiny chickens" and ate these bad boys up not to mention my mom and my boyfriend!!! very good with lots of fresh flavor! Read More
(9)

Most helpful critical review

Rating: 2 stars
02/20/2014
I would not recommend this recipe. It cooked improperly and due to the celery on the bottom it braised rather than cooked-- not something I would normally do to chicken or hens. It didn't specify which side 'up' and despite the celery I cooked it breast side up which left the breast at least browned but somewhat dry. The dark meat was cooked and tasty so far as herbs but very unappetizing looking and not remotely browned since it was braised rather than roasted. I wouldn't do that unless it was cooked breast side down and turned over for browning in the last 20 mins or so. Disappointing overall. Almost like the person who wrote down the recipe put the effort in but forgot key aspects. I would lose the lemon inside (overkill) add more garlic (inside and outside) and use less liquid which I believe is why it took at least 30 mins longer than the recipe stated. Seasonings were right on but cooking methods and instructions were poor. I wouldn't ever make this again. Read More
(3)
23 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/17/2013
yum yum yum!!!!!! Kidlets were excited about "tiny chickens" and ate these bad boys up not to mention my mom and my boyfriend!!! very good with lots of fresh flavor! Read More
(9)
Rating: 5 stars
04/28/2013
Excellent and easy!!! Read More
(5)
Rating: 5 stars
11/20/2013
This is absolutely one of the best recipes I have made. I took the celery juices garlic white pepper and onions and made a sauce for the meat using a blender. I thickened it with flour & butter. I did add more chicken stock however. This is absolutely fantastic. I usually dislike cornish hens but no more. I think this is a brilliant idea to cook meat on celery and add all these herbs. Thank you to chef who thought of this idea. A wonderful treat! Make the gravy! Read More
(3)
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Rating: 2 stars
02/19/2014
I would not recommend this recipe. It cooked improperly and due to the celery on the bottom it braised rather than cooked-- not something I would normally do to chicken or hens. It didn't specify which side 'up' and despite the celery I cooked it breast side up which left the breast at least browned but somewhat dry. The dark meat was cooked and tasty so far as herbs but very unappetizing looking and not remotely browned since it was braised rather than roasted. I wouldn't do that unless it was cooked breast side down and turned over for browning in the last 20 mins or so. Disappointing overall. Almost like the person who wrote down the recipe put the effort in but forgot key aspects. I would lose the lemon inside (overkill) add more garlic (inside and outside) and use less liquid which I believe is why it took at least 30 mins longer than the recipe stated. Seasonings were right on but cooking methods and instructions were poor. I wouldn't ever make this again. Read More
(3)
Rating: 5 stars
06/28/2013
This recipe was so good. Love all the herbs very flavorful. Will definately be making this one again. Read More
(1)
Rating: 4 stars
03/30/2015
So healthy and flavorful did it on grill cooking times differ came out great! Read More
(1)
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Rating: 4 stars
12/24/2014
Very YummyYummy! Had to adjust the cooking time kus I only made 2 hens. I used only Thyme for the herb and stuffed some of it in the cavities along with the lemon and onion. Very Good! Read More
(1)
Rating: 5 stars
03/30/2014
Amazing! Made for non traditional thanksgiving next time will cut the recipe in half one hen is enough for two people. Read More
(1)
Rating: 4 stars
12/29/2013
Wasn't sure why I lined the dish with celery but the hens turned out great!!!!!! Read More
(1)