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Crispy Glazed Cornish Hens with Fresh Herbs

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These oven-roasted Cornish hens feature a shatteringly crispy skin, a sweet-savory honey-lemon glaze, and fresh herbs tucked under the skin for maximum flavor. Perfect for special occasions or a cozy weeknight dinner, this recipe is simple, show-stopping, and sure to impress.

Ingredients

Scale
  • 2 Cornish hens (about 1 1/4 lbs each), thawed if frozen, patted dry
  • 2 lemons (1 sliced, 1 juiced)
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 2 tablespoons fresh thyme leaves, chopped (or 2 teaspoons dried thyme)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon soy sauce or tamari (or coconut aminos for soy-free)
  • 1 large onion, cut into thick wedges (optional, for roasting)
  • 2 carrots, cut into 2-inch pieces (optional, for roasting)
  • 1 cup baby potatoes, halved (optional, for roasting)

Instructions

  1. Preheat oven to 425°F (220°C). Line a roasting pan or baking sheet with foil. Place a rack on top or use onion wedges as a bed for the hens.
  2. In a small bowl, mix softened butter, olive oil, thyme, rosemary, garlic, salt, and pepper until well combined.
  3. Pat Cornish hens very dry with paper towels. Gently loosen the skin over the breasts and thighs. Rub half the herb butter under the skin of each hen, then spread the rest over the outside. Tuck lemon slices and extra herb sprigs under the skin if desired. Season with additional salt and pepper.
  4. Set hens breast-side up on the rack or onions. Tuck wing tips under. Scatter remaining lemon slices, onion wedges, carrots, and potatoes (if using) around the hens. Drizzle with olive oil and sprinkle with salt.
  5. Roast hens for 25 minutes.
  6. While roasting, whisk together honey, Dijon mustard, lemon juice, and soy sauce in a bowl.
  7. After 25 minutes, brush hens generously with half the glaze. Return to oven, rotate pan, and roast another 15 minutes.
  8. Brush on remaining glaze and increase oven temperature to 450°F (230°C) for the last 10-15 minutes, until skin is golden and crisp. Tent with foil if browning too quickly.
  9. Check doneness with a meat thermometer (165°F in the thickest part of the thigh). If not done, roast 5 more minutes and check again.
  10. Let hens rest 10 minutes before serving. Slice in half or serve whole with roasted veggies and extra herbs. Spoon pan juices over the top.

Notes

Pat hens very dry for crisp skin. Add glaze only in the last 20-25 minutes to avoid burning. Tent with foil if browning too quickly. Use pan juices for extra flavor. For gluten-free, use tamari or coconut aminos. For dairy-free, substitute butter with olive oil or plant-based spread. Broil briefly at the end for extra crispiness, watching closely.

Nutrition

Keywords: cornish hens, oven roasted, crispy skin, honey glaze, fresh herbs, easy dinner, holiday, gluten-free, poultry, lemon, family meal

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