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With Christmas around the corner, I thought I would share this recipe for all the poultry lovers. Since these birds are smaller than your regular chicken, I do suggest making one per person. Depends how hungry you are and if you want leftovers like I always do ha!


Prep 20m Cook 1h




  • 4 Cornish game hens

    Cornish Hen Regular 

  • salt and pepper to taste

  • 1 lemon, quartered

  • 4 sprigs fresh rosemary

  • 3 tablespoons olive oil

  • 24 cloves garlic

  • 1/3 cup white wine

  • 1/3 cup low-sodium chicken broth





Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.


Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.


Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

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