Cornish Hens With Tomato, Basil & Lemon Stu

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Servings: 8 Difficulty: Advanced
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Juicy roasted Cornish hens stuffed with a vibrant, herbaceous tomato and lemon mixture.
Cornish Hens With Tomato~ Basil & Lemon Stu recipe image
Cornish Hens With Tomato~ Basil & Lemon Stu recipe image
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Cornish Hens With Tomato, Basil & Lemon Stu

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 8 Calories: 370.5

Description

These Cornish hens are the ultimate showstopper for dinner parties or special family gatherings. The small birds roast quickly, ensuring the meat remains tender and juicy while the skin gets beautifully crisp. The cavity is generously stuffed with a bright, aromatic mixture of cherry tomatoes, fresh basil, fennel, and garlic, which steams the chicken from the inside out. A simple lemon-pepper marinade infuses the meat with zesty flavor, while the addition of roasted garlic bulbs on the side offers a sweet, creamy contrast to the savory poultry. This dish balances rich, roasted chicken flavors with the freshness of lemon and herbs, creating a meal that feels elegant yet approachable. It pairs wonderfully with crusty bread to soak up the flavorful juices.

Ingredients

Directions

  1. Preheat the oven to 375&# 194;°F (190ðC).
  2. Rinse the Cornish hens thoroughly under cold water and pat dry with paper towels.
  3. In a large bowl, whisk together the fresh lemon juice and lemon pepper seasoning.
  4. Add the hens to the bowl, turning to coat them evenly in the marinade. Spoon some of the mixture into the cavity of each hen.
  5. In a separate medium bowl, combine the cherry tomatoes, chopped fennel, chopped fresh basil, quartered shallots, and quartered garlic cloves.
  6. Remove the hens from the marinade, letting the excess drip off, and reserve the remaining lemon-pepper juice.
  7. Stuff each hen's cavity with one quarter of a bay leaf, a slice of lemon, and a sprig of fresh rosemary.
  8. Spoon the tomato and vegetable mixture into the cavities until full.
  9. Tie the legs of each hen together with kitchen twine or secure the cavities with toothpicks.
  10. Place the hens on a rack set inside a roasting pan.
  11. Spoon the reserved lemon-pepper juice over the tops of the hens.
  12. Roast in the preheated oven for about 1 hour, or until the internal temperature reaches 165ðF (74ðC).
  13. Meanwhile, prepare the roasted garlic: Combine olive oil and 3 tablespoons of water in an 8-inch square baking dish.
  14. Trim the top 1/2 inch off each garlic bulb to expose the cloves, keeping the bulbs intact.
  15. Place the garlic bulbs cut-side down in the prepared dish and add a sprig of rosemary.
  16. Cover the dish tightly with foil and bake alongside the hens for the last 45 minutes, or until the garlic is very soft.
  17. Remove the hens from the oven and let them rest, covered with foil, for 15 minutes.
  18. Cut each hen in half lengthwise, discarding the skin and wing tips if desired.
  19. Arrange the hen halves on dinner plates and spoon the cooked tomato stuffing from the cavities over the top.
  20. Serve with a whole roasted garlic bulb on each plate, allowing guests to squeeze the soft cloves onto the chicken.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 370.5kcal
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 28.6mg2%
Total Carbohydrate 91.5g31%
Dietary Fiber 14.6g59%
Sugars 59.6g
Protein 10.9g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cornish hen, roasted chicken, tomato stuffing, lemon pepper, basil, garlic, fennel, rosemary, dinner party, thanksgiving, christmas dinner, herb roasted, poultry, cherry tomatoes, shallots, roasted garlic, easy roast, holiday meal
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