Ingredients Jump to Instructions ↓

  1. 4 Cornish hens or small fryers - split, and (small)

  2. Backbones removed

  3. 1/2 cup 118ml Olive oil

  4. 1/4 cup 23g / 0.8oz Minced garlic

  5. 1/4 cup 59ml Lemon juice

  6. 1/4 cup 23g / 0.8oz Minced rosemary leaves

  7. 1 tablespoon 15ml Dijon mustard

  8. 2 teaspoons 10ml Coarse salt

  9. 1 teaspoon 5ml Freshly-ground black pepper

  10. Rosemary sprigs - for garnish

  11. Lemon wedges - for garnish

Instructions Jump to Ingredients ↑

  1. Place the hens in a large plastic food bag. Combine the oil, garlic, lemon juice, rosemary, Dijon, salt and pepper in a small bowl (do not use a processor as the marinade becomes too thick). Pour the marinade over the hens. Through the outside of the bag, work the marinade around the hens until they are coated. Marinate them several hours or overnight in the refrigerator. Let them rest at room temperature 1/2 hour before cooking.

  2. When ready to cook, heat the oven to 400 degrees, line a large shallow roasting pan with heavy-duty foil. Remove the hens from the marinade; place the hens, skin-side up, in a single layer in the pan. Roast the hens 30 minutes. While they roast, oil the barbecue grill racks and prepare a fire.

  3. Finish the hens on a grill over medium-hot heat until cooked as desired, about 15 minutes depending on the heat. First, grill the skin side, then the underside.

  4. To serve, arrange the hens on a platter and garnish with rosemary and lemons. Serve hot, warm or at room temperature.

  5. This recipe yields 8 servings.

  6. Each serving: 356 calories ; 398 mg sodium; 95 mg cholesterol; 23 grams fat; 4 grams saturated fat; 3 grams carbohydrates; 34 grams protein; 0.60 gram fiber.


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