Ingredients:

  • 2 Cornish hens (about 1.25 - 1.5 lbs each), thawed if frozen
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (57g) unsalted butter, softened
  • 1 medium lemon, zested and juiced (about 1 tablespoon juice)
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a small bowl, combine softened butter, lemon zest, lemon juice, parsley, thyme, garlic, salt, and pepper. Mix well until smooth and creamy.
  3. Pat the hens dry with paper towels. Rub each hen with olive oil, then season generously with salt and pepper.
  4. Gently loosen the skin of each hen over the breast and legs. Spread half of the lemon-herb butter mixture under the skin of each hen. Rub the remaining butter mixture over the outside of the hens.
  5. Place the hens in the roasting pan, breast side up. If desired, truss the legs together with kitchen twine for more even cooking.
  6. Roast for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, avoiding the bone. Baste the hens with pan juices halfway through cooking.
  7. Remove the hens from the oven and let them rest for 10 minutes before serving.