Roasted Cornish Hens

Equipment

• 9×13-inch Baking Pan
• Glass Mixing Bowl Set (3 piece)
• Kitchen Shears
• Instant Read Meat Thermometer

Ingredients

• 2 whole Cornish hens about 1 1/2 lb each
• 2 sprigs rosemary
• 4 sprigs thyme
• 1 large onion cut in quarters
• 6 cloves garlic
• 1 lemon cut in slices
• 2 tablespoon olive oil

Dry Rub

• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• 1 tablespoon Italian seasoning
• 2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ¼ teaspoon red pepper flakes

Instructions

1. Combine all the dry rub ingredients together in a small bowl.
2. Pat the hens dry with paper towels and generously season with the dry rub both inside and out.
3. Preheat your oven to 425°F.
4. In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens.
5. Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165°F.
6. Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and serve over mashed potatoes.

Notes

1. Your leftover roasted Cornish hens will last 3-4 days in the fridge or 1-3 months in the freezer. It reheats very well in the microwave. You can also keep some of the pan drippings and reheat the chicken in a skillet with the drippings to prevent it from drying out.

Recipe credit: https://www.jocooks.com/