Crusty garlic bread and a nice light Chianti wine complement this meal very well.

Advertisement

Ingredients

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

Directions

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

    Advertisement
  • Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

  • Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

814 calories; 57.5 g total fat; 340 mg cholesterol; 1383 mg sodium. 9.7 g carbohydrates; 59.4 g protein; Full Nutrition


Reviews (808)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2004
Oh my goodness!! We had this for dinner last night whith a roaster chicken instead of hens. This was unbelievable! I put some minced garlic in the cavity along with the lemons and rosemary. I put a mixture of 1/4c butter 1/2 tsp. minced garlic juice from 1 quarter of the lemon and some dried crushed rosemary(I mashed this all together) and put in under the breast skin. It mad the breast meat super flavorful and tender. I used minced garlic instead of cloves and it burnt during the roasting part(425) so if you ar doing the minced garlic you might want to add part of the wine and broth mixture so that it wont burn. The gravy was delicious I did however add a little cornstarch to thicken it up. Served this with Gourmet Sweet Potato Cassarole(on this site) Basic Yankee Bread Stuffing(on this site) Mashed Potatoes Green beans Mushrooms and Cranberries. I also did as someone suggested to put mushrooms into the juices the last 20 minutes of cooking. What a meal! Read More
(657)

Most helpful critical review

Rating: 1 stars
12/30/2010
did care for this to bland on flavor. don't plan to make again Read More
(5)
1130 Ratings
  • 5 star values: 754
  • 4 star values: 251
  • 3 star values: 89
  • 2 star values: 21
  • 1 star values: 15
Rating: 5 stars
10/15/2004
Oh my goodness!! We had this for dinner last night whith a roaster chicken instead of hens. This was unbelievable! I put some minced garlic in the cavity along with the lemons and rosemary. I put a mixture of 1/4c butter 1/2 tsp. minced garlic juice from 1 quarter of the lemon and some dried crushed rosemary(I mashed this all together) and put in under the breast skin. It mad the breast meat super flavorful and tender. I used minced garlic instead of cloves and it burnt during the roasting part(425) so if you ar doing the minced garlic you might want to add part of the wine and broth mixture so that it wont burn. The gravy was delicious I did however add a little cornstarch to thicken it up. Served this with Gourmet Sweet Potato Cassarole(on this site) Basic Yankee Bread Stuffing(on this site) Mashed Potatoes Green beans Mushrooms and Cranberries. I also did as someone suggested to put mushrooms into the juices the last 20 minutes of cooking. What a meal! Read More
(657)
Rating: 5 stars
10/17/2007
We loved the hens! I halved the recipe and roasted just 2. I used a roaster pan without the lid and found the time specified in the recipe was just right. Like others suggested I added chicken broth to the garlic in the pan so the garlic wouldn't burn and that worked well. I also doubled the gravy as others suggested and that was a good idea. Great recipe - it's a keeper! Read More
(501)
Rating: 5 stars
12/31/2003
This is the best cornish game hen recipe I have ever found. It is absolutley wonderful. Since there are only two in my house I made two games hens but left the wine and broth the same (basically the sauce I kept the same) and it turned out perfectly. If I used four hens I would double the sauce because when I boiled the sauce down it was perfect for two hens. ABSOLUTLEY WONDERFUL. Thank you for a new favorite and very moist game hen recipe...Shannon Read More
(408)
Advertisement
Rating: 5 stars
08/09/2005
Was actually very easy and tasted great BUT....I think you need to cook them a bit longer. (It could be my oven) Break the thigh open and check for doneness. Even though my thermometer read 181 it was still very pink down in the thigh area. Instead of a roasting rack I cubed sweet potato and put the hens on top of them to roast. Mmmmmmmm! All of the juices from the hens oil and lemons drizzled down on them and it was Scrumtious! Read More
(132)
Rating: 5 stars
11/23/2009
I searched for a long time for a Cornish Hen recipes since I had never made them before and did I find a winner! It was so easy flavorful and juicy! I did make a few modifications I used 2 hens since it's just my husband and I In the cavity of each bird I put a quarter lemon 2 cloves of garlic and 2 sprigs of fresh rosemary. I read the recipe wrong and actually rubbed 1 tbsp of olive oil on each hen but still came out good. I then put 1 tbsp butter under the skin on each breast along with 2 sprigs of the fresh rosemary. I sprinkled some poultry seasoning on each hen along with a lemon slice on the breast and then placed them in my roasting pan on top of cubed yukon gold potatoes. After roasting I took 2/3 c. of cheap pinot grigio 2/3 c. chicken broth and about 5 cloves of minced garlic and used that to pour over the hens and baste with. Holy cats was this great! My whole house smelt amazing and the potatoes were the best I'd ever had! I loved how everything cooked all at once and all I had to do was throw together a salad. My husband raved about this recipe and picked his hen clean. We loved it so much I'm going to be adapting this recipe to a roasting chicken tonight for dinner. Hope it comes out just as good. Thanks you for sharing a great recipe! Read More
(120)
Rating: 5 stars
10/25/2003
we loved this recipe. I used a whole 4 lb chicken instead of the cornish hens and it turned out great. I did not use the lemons as suggested (did't have them) so I stuffed the bird with a whole yellow onion quartered and dried rosemary again did not have fresh). I also doubled the white wine/chicken stock mixture. my only suggestion would be to put a little chicken stock in the pan with the cloves of galic at the start so the garlic will not burn. Read More
(115)
Advertisement
Rating: 5 stars
11/14/2006
I make this often. I always add extra rosemary and lemons for extra flavor. We like to use the garlic after to spread on bread!! Read More
(88)
Rating: 5 stars
12/25/2005
These were tasty! Very simple too- except I was short on time so I cut down on the garlic and didn't reduce the sauce. I also used dried rosemary and omitted the wine just using extra broth and a little bit of apple juice. These were great for Christmas dinner. Read More
(80)
Rating: 4 stars
01/15/2007
This recipe was pretty good. I halved the garlic called for and it was more than enough. I added one clove in the cavity as well. I used more lemon than called for it had a wonderful lemon flavor. The only problem I had was cooking time. It took 1 1/2 hours to cook before it browned at all. It was not overcooked though it was very moist and tender. This is a good basic recipe I will probably vary it in the future and prepare my sides later now that I know to lengthen the cooking time. Great recipe for someone who has never tried cornish hens before! Read More
(63)