Rating: 4.5 stars 4.5
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This Cornish hen recipe is perfect for special occasions. Serve with crusty garlic bread and a nice light Chianti wine.

Recipe Summary

20 mins
1 hr
1 hr 20 mins
4 hens


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


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

  • Rub hens with 1 tablespoon olive oil; lightly season with salt and pepper. Stuff 1 lemon quarter and 1 rosemary sprig in each cavity. Place hens in a large, heavy roasting pan and arrange garlic cloves around them.

  • Roast in the preheated oven for 25 minutes.

  • Meanwhile, whisk together wine, chicken broth, and remaining 2 tablespoons oil in a small bowl.

  • Remove hens from the oven. Reduce the oven temperature to 350 degrees F (175 degrees C).

  • Pour wine mixture over the hens and immediately return to the oven.

  • Continue roasting, basting with pan juices every 10 minutes, until hens are golden brown and juices run clear, about 25 more minutes.

  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Discard lemons and rosemary. Tent hens with aluminum foil to keep warm.

  • Transfer pan juices and garlic cloves to a medium saucepan; boil until reduced to a sauce consistency, about 6 minutes.

  • Cut hens in half lengthwise and arrange two halves on each plate. Spoon sauce and garlic on top. Garnish with remaining rosemary sprigs and serve.

Nutrition Facts

814 calories; protein 59.4g; carbohydrates 9.7g; fat 57.5g; cholesterol 339.7mg; sodium 1382.6mg. Full Nutrition