Lemon and Garlic Infused Cornish Hens w/ Roasted Carrots


2-4 Cornish Game Hens
(Innards Removed)
2-3 Lemons
6-7 Garlic Cloves
Kosher Salt
Black Pepper
Olive Oil
4 TBSP Unsalted Butter

Preheat oven to 375.

6-7 Peeled Carrots
Kosher Salt
Black Pepper
Olive Oil
Honey (Optional)
Chop half the garlic and smash the other.
Melt butter for 30-45 seconds add chopped garlic.
Chop some parsley.
Add to the butter mixture with 1-2 TBSP Olive Oil.
Zest 1 lemon and add to the butter and oil mixture.
Stuff the cavities with smashed garlic, parsley, slice the zested lemon into quarters and add.
Gently raise the skin on the breasts and massage butter into each hen.
With a basting brush baste the skin with remaining butter mixture.
Place on a foil lined cookie sheet or roasting pan.
Sprinkle with kosher salt.
Add some black pepper and slice remaining lemon. Place on the cookie sheet with the hens.

Trim any excess skin/ fat.
Optional tie off drum legs with string if preferred.

Bake for 1 hour until internal temperature of 175 degrees is reached.
While hens are baking prep the carrots.
Slice in half then diagonally.
Drizzle with olive oil.
Optional add honey.
Add salt, pepper, dice some parsley and add.
Place in oven with the hens and bake during the last 35 mins.
Serve as a side with the Cornish hens.

Another great side option for Cornish hens,
herb stuffing
(as pictured above)

Copyright © 2010-2023, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle of thetaste100.com