Roasted Garlic-Rosemary Cornish Game Hens

Roasted Garlic-Rosemary Cornish Game Hens


  • 1/4 cup thinly sliced garlic cloves
  • 2 tablespoons finely chopped fresh rosemary
  • 6 (1 1/4-pound) Cornish game hens
  • 6 rosemary sprigs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray


Preheat oven to 350°.

Mix garlic and chopped rosemary together in a small bowl.

Rinse each hen under cold water; pat dry. Starting at neck cavity, loosen skin from breast by gently inserting fingers between skin and meat. Place about 2 teaspoons of garlic mixture under skin and spread evenly over breast meat. Place 1 rosemary sprig in body cavity. Sprinkle hens with salt and pepper.

Tie ends of legs together with cord. Lift wing tips out and tuck under hen. Place hens on a broiler pan coated with cooking spray; bake for 1 hour or until juices run clear. Remove skin and cord before serving; split hens in half lengthwise.

    Divvy the labor:Adults prepare hens for baking and serving;kids help tie legs of each hen,place the birds on roasting pan.
  • Yield: serves 12 (serving size: 1/2 hen)

Nutritional Information

Calories per serving: 294
Caloriesfromfat per serving: 27%
Fat per serving: 8.4g
Saturated fat per serving: 2.1g
Monounsaturated fat per serving: 2.7g
Polyunsaturated fat per serving: 2g
Protein per serving: 50.4g
Carbohydrate per serving: 1.1g
Fiber per serving: 0.1g
Cholesterol per serving: 228mg
Iron per serving: 1.8mg
Sodium per serving: 332mg
Calcium per serving: 35mg