Ingredients:

  • 2 (1½ lb / 680g each) Cornish hens
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, halved
  • 1/2 cup unsalted butter, softened
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Remove the Cornish hens from the refrigerator 30 minutes before cooking to temper. Use paper towels to pat the skin extremely dry, both inside and out.
  2. Rub 1 tsp salt and 1/2 tsp black pepper evenly over the skin and inside the cavity of the hens.
  3. Place one half of a lemon inside each hen's cavity.
  4. In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until a smooth paste forms.
  5. Gently loosen the skin over the breast using your fingers. Stuff approximately 2 tablespoons of the herb butter mixture directly under the skin, spreading it evenly over the breast meat.
  6. Use a pastry brush to coat the rest of the hen's exterior with the remaining herb butter.
  7. Preheat the oven to 400°F (200°C).
  8. Place the hens in a roasting pan or cast-iron skillet and bake for 45–55 minutes until the skin is a deep mahogany color and the juices run clear.
  9. Use a meat thermometer to ensure the thickest part of the thigh reaches a safe internal temperature of 165°F (74°C).
  10. Transfer the hens to a cutting board and let them rest for 10–15 minutes before serving.