Cornish Game Hens Roasted with Lemon Pepper

This little bird is neither a game bird or a hen.  Game hens are commercially raised, young chickens and can be a hen or a tom.  They have tender meat and look a bit fancy on the plate!  So here is a quick and easy way to cook and serve them!

How to Do it:

Cut each hen in half lengthwise.  Sprinkle half the salt on pepper on the inside of each half. Turn.  Drizzle the skin side with olive oil, then evenly sprinkle the remaining salt and pepper over it.

Bake at 400 degrees for 15 minutes.  Reduce heat to 350 degrees and cook for about another 45 minutes to an hour (or until internal temperature in the thigh reaches 170 degrees).  Remove from the oven and let sit for 10 to 15 minutes before serving.  There should be no pink left in the meat.  Be careful not to over cook or it will dry out – it should be fork tender and moist!

Serve with rice.  Pour the dripping over the rice and the bird at serving.  There is very little fat in the hens, so the dripping are almost all olive oil with the seasonings.

Makes 4 servings

We are honored that this recipe was featured at

Print

Cornish Hens Roasted with Lemon Pepper

This little bird is neither a game bird or a hen.  Game hens are commercially raised, young chickens and can be a hen or a tom.  They have tender meat and look a bit fancy on the plate!  So here is a quick and easy way to cook and serve them!

Course: Main Course

Keyword: chicken, lemon, poultry

Servings: 4 people

Author: HelenFern

Ingredients

• 2 whole Cornish game hens
• 1/4 cup citrus infused olive oil (substitute regular extra virgin)
• 1 Tablespoon lemon pepper
• 2 teaspoons sea salt

Instructions

1. Cut each hen in half lengthwise.  Sprinkle half the salt on pepper on the inside of each half. Turn.  Drizzle the skin side with olive oil, then evenly sprinkle the remaining salt and pepper over it.

2. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and cook for about another 45 minutes to an hour (or until internal temperature in the thigh reaches 170 degrees). Remove from the oven and let sit for 10 to 15 minutes before serving. There should be no pink left in the meat. Be careful not to over cook or it will dry out - it should be fork tender and moist!

3. Serve with rice. Pour the dripping over the rice and the bird at serving. There is very little fat in the hens, so the dripping are almost all olive oil with the seasonings.

© Copyright 2017 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!