Lemon Roasted Cornish Hens with Baby Zucchini

  • Cooking and Prep: 1 h 35 m
  • Serves: 8
  • No Allergens

If you love cooking and presenting a whole chicken, Cornish game hens are an even more elegant way to serve poultry. This is a super-simple recipe that you can serve plated for that real catered feel. Shout out to Ira from Glatt Mart for giving me guidance on cooking the Cornish hens. It’s not like I make them every day! Serve with Herb-Roasted Rainbow Carrots.

Ingredients (6)

Main ingredients

Start Cooking

Prepare the Cornish Hens

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Clean hens and pat dry.

  3. Combine lemon juice, honey, and one quarter cup of olive oil and whisk well to combine.

  4. Lay hens breast-side down on a roasting pan or baking sheet.

  5. Sprinkle both sides with salt and pepper, then brush the lemon mixture onto the hens, making sure they’re completely covered. Pour any leftover lemon mixture on top.

  6. Roast uncovered for 55 minutes, basting once halfway through.

  7. Toss baby zucchini in two tablespoons olive oil, one teaspoon salt, and a quarter teaspoon pepper.

  8. Arrange in a single layer on a baking sheet, cut side down.

  9. Place in the oven with the hens and roast for 20 to 30 minutes. Serve alongside Cornish hens.

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