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Herb Roasted Cornish Hens with Citrus

Herb roasted Cornish hens are coated with citrus-herb butter and roasted until the skin is browned and crisp. Lemon and orange quarters roast inside the cavities, adding bright flavor to the tender meat.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cornish game hens 1 1/2- to 2-pound
  • 4 tbsp unsalted butter softened
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 1 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 lemon zested and cut into quarters
  • 1 orange zested and cut into quarters

Equipment

  • 1 roasting pan

Method
 

  1. Heat the oven to 425°F.
  2. Set a rack in a roasting pan.
  3. Pat the hens dry with paper towels, including inside the cavities.
  4. Mix the softened butter with the thyme, rosemary, garlic, salt, pepper, and citrus zest.
  5. Rub the herb butter under the skin over the breasts and all over the outside of the hens.
  6. Place the lemon and orange quarters in the cavities.
  7. Set the hens breast side up on the rack.
  8. Roast for 50 to 65 minutes, until the skin is browned and a thermometer inserted into the thickest part of each breast and inner thigh registers 165°F.
  9. Transfer the hens to a cutting board and rest for 10 minutes before serving.

Notes

For crisp skin, pat the hens thoroughly dry before adding the herb butter. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. Dairy-free butter can replace the unsalted butter if needed.