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Roasted Cornish Game Hens

This recipe guides you through preparing succulent roasted Cornish game hens. Seasoned with a blend of lemon-pepper, basil, and poultry seasoning, the hens are stuffed with aromatic vegetables and roasted to perfection. A crucial resting period ensures a juicy and tender final dish, making it an easy yet impressive main course.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine south american
Servings 6 people
Calories 1983.8 kcal

Equipment

  • 1 Baking sheet pan(s) Potentially two pans for proper spacing
  • 1 Small Mixing Bowl
  • 1 Instant-Read Thermometer Essential for accurate doneness
  • 1 Measuring Spoons

Ingredients
  

Main

  • 1 tablespoon salt
  • 2 tablespoons lemon-pepper
  • 1 tablespoon dried basil
  • 1 tablespoon poultry seasoning
  • 2 tablespoons olive oil
  • 6 Cornish game hens about 1 1/2 pounds each, rinsed and dried thoroughly
  • 1 green bell pepper large dice
  • 2 stalks celery large dice
  • 1 onion large dice

Instructions
 

  • Preheat oven to 375 degrees F.
  • In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

Notes

For truly crispy skin, ensure the hens are patted very dry with paper towels before seasoning. Avoid over-stuffing the cavities; a loose fill allows better air circulation for even cooking and crispier skin. Use two baking sheets if necessary to prevent overcrowding, which can steam the hens rather than roast them, leading to less crispy results. Resting the hens after roasting is paramount; this allows the juices to redistribute, resulting in a significantly more tender and moist bird. For an elevated flavor, consider tucking fresh herbs like rosemary or thyme sprigs and a few smashed garlic cloves into the cavity or under the skin alongside the vegetables. A final optional touch is to baste the hens with pan drippings during the last 15-20 minutes of roasting for an even richer, golden finish.