Ingredients:

  • 2 Cornish game hens (about 1-1.25 lbs each)
  • 2 tablespoons (30 ml) olive oil
  • 2 lemons, 1 zested and juiced, 1 quartered
  • 4 sprigs fresh rosemary
  • 2 cloves garlic, minced
  • 1 teaspoon (5 ml) kosher salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 tablespoon (15 ml) unsalted butter, melted
  • 1/4 cup (60 ml) dry white wine (optional, for deglazing pan)

Instructions:

  1. Pat the game hens dry with paper towels. Truss the legs with kitchen twine if desired.
  2. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, salt, and pepper.
  3. Rub the marinade all over the game hens, inside and out. Place rosemary sprigs and lemon quarters inside the cavity of each hen. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  4. Preheat oven to 425°F (220°C).
  5. Place the hens in a roasting pan. Roast for 20 minutes.
  6. Reduce the oven temperature to 375°F (190°C). Baste the hens with melted butter. Continue roasting for another 25-35 minutes, basting with pan juices every 10 minutes, until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Remove from oven and let rest for 10 minutes before carving and serving. If using, deglaze the pan with white wine to make a pan sauce during the resting period.