Roasted Cornish Hens

Instructions

1. 1

   Prepare the oven and hens: Preheat your oven to 400°F (200°C). Remove the Cornish hens from their packaging and discard any giblets. Rinse the hens inside and out with cold water, then pat them completely dry with paper towels. This is crucial for crispy skin.

2. 2

   Make the herb butter: In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, and the zest of one lemon. Mix in 1 teaspoon of salt and 1/2 teaspoon of black pepper until well combined.

3. 3

   Season the hens: Carefully loosen the skin over the breast and thigh meat of each hen. Take about a tablespoon of the herb butter and rub it directly onto the meat under the skin. Rub the outside of each hen with olive oil and the remaining herb butter. Season the cavity of each hen with the remaining salt and pepper.

4. 4

   Stuff and truss the hens: Place two lemon quarters and a sprig of rosemary and thyme inside the cavity of each hen. Truss the legs together with kitchen twine to help the hen cook evenly.

5. 5

   Roast the hens: Arrange the hens breast-side up in a roasting pan or a large cast-iron skillet, ensuring they have some space between them. Roast for 50-60 minutes, or until the skin is golden brown and crispy. The internal temperature should register 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh, without touching the bone.

6. 6

   Rest and serve: Remove the hens from the oven and transfer them to a cutting board. Let them rest for 10 minutes before carving or serving whole. This allows the juices to redistribute, ensuring moist meat.