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Roasted Cornish Game Hens with Lemon Pepper Rub – vegetarian recipe
Stav Kogan

Roasted Cornish Game Hens with Lemon Pepper Rub

Looking for a dish that feels incredibly special without spending hours in the kitchen? These Roasted Cornish Game Hens are your answer! Perfectly portioned and seasoned with a zesty lemon pepper rub, they roast to a beautiful golden-brown. Stuffed with aromatic vegetables, each
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 714
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp (15 mL) dried basil, crushed
  • 2 tbsp (30 mL) lemon pepper
  • 1 tbsp (15 mL) poultry seasoning
  • Salt, to taste
  • 4 Cornish game hens, approx. 1.5 lb / 680 g each, rinsed and patted dry
  • 2 tbsp (30 mL) olive oil
  • 1 yellow onion, chopped
  • 1 celery stalk, chopped
  • 1 green bell pepper, seeded and chopped
  • For extra crispy skin, ensure the hens are patted completely dry before adding the oil and seasoning. You can even let them air-dry, uncovered, in the refrigerator for an hour.
  • Truss the legs with kitchen twine for a more compact, picture-perfect presentation and to help the bird cook more evenly.

Method
 

  1. Directions
  2. Prepare the Oven: Preheat your oven to 375°F / 190°C. Lightly grease the racks in two large roasting pans to prevent sticking.
  3. Create the Seasoning Rub: In a small bowl, whisk together the dried basil, lemon pepper, poultry seasoning, and a generous pinch of salt.
  4. Season the Hens: Pat the Cornish hens completely dry with paper towels.
  5. Drizzle them with olive oil, then generously rub the seasoning blend all over the skin, including under the wings and legs.
  6. Prepare the Stuffing: In a separate bowl, combine the chopped yellow onion, celery, and green bell pepper.
  7. Stuff and Arrange: Loosely fill the cavity of each hen with the vegetable mixture.
  8. Arrange the hens on your prepared roasting pans, ensuring there's ample space between them for even air circulation and browning.
  9. Roast to Perfection: Place the pans in the preheated oven and roast for about 60 minutes. The hens are done when the juices run clear from the thigh or an instant-read thermometer inserted into the thickest part reads 165°F / 74°C.
  10. Rest Before Serving: Carefully transfer the roasted hens to a cutting board. Tent them loosely with aluminum foil and let them rest for 10 minutes. This crucial step allows the juices to redistribute for a moist, tender result.
  11. Carve and Enjoy: Carve the hens into your desired serving pieces and serve immediately while warm.
  12. Don't overstuff the cavity.
  13. Keeping the vegetable stuffing loose allows hot air to circulate, ensuring the hen cooks evenly from the inside out.
  14. Don't discard the pan drippings! Deglaze the pan with a splash of chicken broth or white wine on the stovetop to create a quick, flavorful sauce to drizzle over the hens.

Nutrition

Calories: 714kcalCarbohydrates: 3.8gProtein: 58.2gFat: 52.2g

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