- 5 stalks celery
- 1 large onion, quartered - divided
- 1 lemon, quartered - divided
- 4 sprigs fresh rosemary, divided
- 4 Cornish game hens
- 1 tablespoon olive oil
- salt to taste
- 1 pinch lemon pepper, or to taste
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 2 sprigs fresh rosemary, leaves removed and chopped
- 1 head garlic, peeled
- 1 large onion, chopped
- 1/2 cup white wine
- 1/2 cup chicken broth
- 3 tablespoons olive oil
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange celery stalks next to each other in the bottom of a heavy roasting pan.
- Place 1 onion quarter, 1 lemon quarter, and 1 sprig rosemary in the cavity of each hen. Rub outside of hens with 1 tablespoon olive oil; sprinkle with salt and lemon pepper. Arrange hens atop celery; sprinkle with tarragon, basil, thyme, and chopped rosemary. Scatter garlic cloves and 1 chopped onion around hens.
- Bake in the preheated oven for 25 minutes. Reduce heat to 350 degrees F (175 degrees C).
- Whisk wine, broth, and 3 tablespoons olive oil together in a bowl; pour over hens.
- Cook hens until no longer pink at the bone and the juices run clear, about 50 more minutes, basting every 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn off oven and let hens rest in the oven for 10 more minutes.
04/23/2018
recipepes.com
Herb-Roasted Cornish Hens, recipe
PT15M
PT1H
5
455 calories
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