Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Herb-Roasted Cornish Game Hens 3.6 (303) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 6 Think of this recipe as a dinner-party building block: People-pleasing and delicious, it will become your signature dish. Ingredients ¼ cup parsley leaves, packed 2 tablespoons rosemary leaves 2 tablespoons thyme leaves 2 cloves garlic, peeled ½ lemon, ends trimmed, cut into wedges and seeded 1 ¼ teaspoons coarse salt, plus more for sprinkling ¼ teaspoon freshly ground black pepper, plus more for sprinkling 1 tablespoon extra-virgin olive oil 6 ½ pound Cornish game hens 4 tablespoons butter, softened Directions Place parsley, rosemary, thyme, garlic, lemon, salt, and pepper in a food processor. Blend until finely chopped. With machine running, add olive oil. Loosen skin from the hens. Put 1 tablespoon of herb mixture under skin of each hen, smoothing to cover breasts. Place the birds on a large rimmed baking sheet, cover with plastic wrap, and refrigerate overnight. Remove hens from refrigerator and bring to room temperature (about 1 hour). Preheat oven to 400 degrees. Place hens on a clean rimmed baking sheet (it's okay if they touch). Brush butter over surface of hens and sprinkle generously with salt and pepper. Roast in oven, rotating pan once until golden brown and cooked through (meat thermometer should read 165 degrees when placed in the thigh), about 50 minutes. Remove from oven and let stand at least 15 minutes before placing on individual plates. No carving necessary! Print