Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cornish Hens with Lemon and Herbs 3.4 (221) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 22, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 1 hr 5 mins Servings: 4 For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients. Ingredients 2 Cornish hens (about 1 ¾ pounds each), room temperature, rinsed well and patted dry 1 bunch fresh thyme (about ½ ounce), plus more for garnish 2 lemons, halved, plus wedges for serving ¼ cup loosely packed fresh flat-leaf parsley leaves 3 tablespoons unsalted butter Coarse salt and freshly ground pepper Directions Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper. Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges. John Kernick Rate it Print