Cornish Hens Roasted With Sun-Dried-Tomato-And-Rosemary Butter
Published February 10, 1996
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
4 tablespoons unsalted butter, softened
½ cup oil-packed sun-dried tomatoes, drained and finely chopped
5 tablespoons fresh rosemary, finely chopped
5 teaspoons kosher salt
Freshly ground pepper to taste
1 tablespoon fresh lemon juice
4 Cornish hens, 1 ½ pounds each
Nutritional analysis per serving (8 servings)
3 grams carbs; 359 milligrams cholesterol; 750 calories; 23 grams monosaturated fat; 10 grams polyunsaturated fat; 17 grams saturated fat; 54 grams fat; 1 gram fiber; 914 milligrams sodium; 59 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 425 degrees. Stir together the butter, tomatoes, rosemary, 1 teaspoon of salt, pepper and lemon juice. Using 1 teaspoon of salt for each, salt and pepper the hens inside the cavity and over the skin. Loosen the skin over the breasts and thighs to make pockets. Place 2 tablespoons of butter mixture in each pocket. Rub any remaining mixture over the outside of the hens.
- Step 2
Place the hens in a large roasting pan breast side down. Roast for 20 minutes. Lower the oven temperature to 375 degrees. Roast until just cooked through, about 30 minutes longer. Split the hens in half lengthwise. Place half a hen on each of 8 plates and serve with mascarpone polenta (see recipe).
Private Notes
Comments
I had one large Cornish Hen in the freezer and decided to try this recipe. I reduced the ingredient amounts by half or more, so that I would not use too much butter. I only had dried rosemary and that tends to be very strong. I used less than 1 tablespoon. The one hen made a lot of juice and I used some of that over the brown rice. This turned out well and it was very good. I'll make this again.
Delicious and very moist! I added some oregano, thyme, and poultry seasoning to the outside of the bird for some extra flavor. If I make this again, I think I’d use less sun-dried tomatoes in the butter. I’m not a huge tomato fan, but I do like the flavor it brings to the meat in this dish.
Just made this tonight. The only difference was that I spatchcock the Cornish hen and roasted for 40 minutes at 425. Came out delicious!
I had one large Cornish Hen in the freezer and decided to try this recipe. I reduced the ingredient amounts by half or more, so that I would not use too much butter. I only had dried rosemary and that tends to be very strong. I used less than 1 tablespoon. The one hen made a lot of juice and I used some of that over the brown rice. This turned out well and it was very good. I'll make this again.