dish
Herb Roasted Cornish Hens

8
Serves
194
Calories
15
Nutrients
15
Vitamins

Ingredients

4 cloves garlic , sliced
4 teaspoons minced, fresh rosemary leaves
4 teaspoons minced, fresh thyme
3 stalks celery , roughly chopped into 1" pieces

Cooking Instructions

1. Preheat the oven to 375°F.

2. Rinse the Cornish hens with cold water and pat dry. Season with salt and pepper inside and out.

3. Stuff the insides of the hens with garlic, rosemary, thyme and 1/2 bay leaf each. Place a few pieces of shallots, carrots and celery in the cavity.

4. Scatter the rest of the shallots, carrots and celery on the bottom of a roasting pan. Place the hens on top of the vegetables.

5. Squeeze juice from the lemons all over the hens and add 1/2 to each hen cavity. Roast in the oven until the hens are golden brown and crisp and the juices run clear when the thigh is pierced with a sharp knife, about 45 minutes.

6. Transfer the hens to a serving platter and let rest for about 5 minutes. Remove the skin from the hens and cut each one in half.

Serving Size: 1/2 cornish hen

Nutrition Information

Number of Servings: 8
Serving Size
0
Calories
194
Protein
30 g
Total Carbohydrate
7 g
Dietary Fiber
2 g
Soluble Fiber
0 g
Insoluble Fiber
1 g
Sugar
2 g
Total Fat
5 g
Saturated Fat
1 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
132 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
62 %
Percent Calories from Carbohydrate
14 %
Percent Calories from Fat
24 %
Vitamin A
7005 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
8 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
6 mg
Vitamin D
0 IU
Folate
14 mcg
Vitamin E
1 IU
Vitamin K
35 mcg
Pantothenic Acid
1 mg
Calcium
44 mg
Iron
1 mg
Phosphorus
215 mg
Potassium
486 mg
Sodium
117 mg
Zinc
2 mg