Cornish hens are really inexpensive and they are elegant and easy to make. Because they are considerably smaller than roasting chickens, Cornish hens cook a lot faster. You should have them ready in approximately an hour. Make sure you do not overcook them as they will turn out dry. You will know they are ready when you pull the leg away from the body and clear juices come out.
This particular recipe calls for a bed of sea salt and I used my cast iron pan. You can use a roaster, no problem. You might find that the hens backs are a little salty but the rest of the skin will be crispy and delicious!
Here is what you are going to need for this recipe:
2 cups sea salt
4 Cornish hens
1 lemon – 1/2 juiced and zested – 1/2 cut into quarters
2 tablespoons chopped parsley
3 tablespoons butter
1 tablespoon oregano
- Preheat the oven at 375 degrees.
- Rinse and pat dry the hens.
- Pour the sea salt in the bottom of an oven proof skillet or a roasting pan.
- Place the hens on top of the salt. Stuff a quarter lemon in their cavity.
- Melt the butter and add the lemon juice, zest, parsley, oregano and black pepper.
- Brush the hens with the butter, distributing the herbs evenly on all the birds.
- Place the hens in the oven and bake for approximately one hour or until you have clear juices running when you gently separate the leg from the body.
- Serve and enjoy! We had ours with roasted beets and brown rice.