Roasted Cornish Hens are basted with a fresh herbs olive oil, roasted for browned crispy skin and finished with a zesty butter garlic sauce.
Roasted Cornish Hens are basted with a fresh herbs olive oil, roasted for browned crispy skin and finished with a zesty butter garlic sauce.
Preheat the oven to 450°F. Line a rimmed baking sheet or low sided roasting pan with aluminum foil.
Remove hens from packaging, rinse with cold water and pat dry. Tie back legs together using butcher's twine and tuck the wings behind themselves. Set aside.
In a small bowl, stir together the olive oil, lemon zest, fresh herbs, salt and pepper. Baste both sides of each hen with the olive oil, pouring any remaining in the cavity. Arrange 2-3 inches apart with the breast side up.
Reduce the oven temperature to 400°F and place the hens in the oven. Bake for 40 minutes.
Meanwhile, prepare the butter sauce by melting the butter in a small saucepan or in the microwave. Whisk in the garlic, parsley, hot sauce, salt and pepper. Butter may solidify while sitting and require to be reheated when you baste.
At 40 minutes, lower the oven temperature to 350°F, remove the hens and baste with well on just the top side with half of the butter. Return to the oven and bake for another 10 minutes. Baste again and continue to bake for another 10 minutes. Check internal temperature. If it reads between 155-160°F, it is time to remove them for resting. If not, keep them in the oven until they reach the desired temperature which ranges depending on size.
Remove, gently tent with aluminum foil and then rest for 10 minutes before serving. Serve with charred lemon halves.
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