Roasted Game Hens
Submitted by tommack
Simple roasted Cornish game hens with lemon, onion, butter, and white wine. Elegant individual birds that roast to golden perfection in under an hour for special dinners.
YIELD
6 servingsPREP
20 minCOOK
60 minREADY
80 minEach person gets their own golden-roasted bird, making this feel instantly special even though it’s surprisingly simple.
Lemon and onion quarters tucked inside perfume the meat from within while butter and white wine in the pan keep everything moist and create savory pan juices for drizzling.
Roast until the skin crisps and juices run clear, then serve one bird per person.
Roasting Tips
- Pat dry thoroughly: Dry skin = crispy skin; moisture prevents browning
- Season the cavity: Salt and pepper inside ensures flavor throughout, not just on the surface
- Check doneness: Insert thermometer in thickest part of thigh; should read 165°F
- Baste optional: For extra-golden skin, baste with pan juices halfway through roasting
Variations
- Add fresh herbs (rosemary, thyme) to the cavity along with lemon and onion
- Brush with honey or maple syrup in last 10 minutes for sweet, caramelized glaze
- Stuff with wild rice mixture instead of simple lemon-onion for heartier presentation
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Rinse the game hens and pat them dry.
Season the cavities with salt and pepper and place a quarter lemon and a quarter onion in each cavity.
Place the birds, breast side up, in a shallow roasting pan.
Dot with butter and sprinkle with salt and pepper.
Pour the white wine into the pan. Bake for 45 minutes to 1 hour, until the juices run clear when the hen is pierced in the thickest part of the thigh.
Remove from the oven and serve with the pan juices.
Comments
Lynn, this roasted game hen looks yummo. The recipe sounds easy and tasty. Needless to say that the hen tasted delicious. Thanks for sharing another mouth-watering photos with us! You are the master :-)