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Lemon and Thyme Baked Cornish Hens Recipe Video
|Thyme||1 Bunch (100 gm)|
|Dry mustard||2 Tablespoon|
|Garlic powder||1 Tablespoon|
|Olive oil||2 Tablespoon|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Chicken stock||1⁄2 Cup (8 tbs)|
Calories 608 Calories from Fat 377
% Daily Value*
Total Fat 42 g65.4%
Saturated Fat 10.6 g52.8%
Trans Fat 0 g
Cholesterol 242.3 mg
Sodium 296 mg12.3%
Total Carbohydrates 13 g4.3%
Dietary Fiber 5.2 g20.9%
Sugars 1.5 g
Protein 45 g89.4%
Vitamin A 41.7% Vitamin C 113.6%
Calcium 15.8% Iron 40%
*Based on a 2000 Calorie diet
Wash and pat dry Cornish hens.
Season generously with salt & pepper on both sides.
Smear with garlic powder and dry mustard.
Zest the lemon and place zest on breast side of hens.
Don’t over do the zest!
Coat the bottom of an ovenproof skillet with olive oil.
Heat well. Add the hens and brown evenly on all sides.
Add the chicken broth and turn off the heat.
Slice the remaining lemon. Place a lemon slice on each hen and sprinkle with parsley.
Place a couple of thyme sprigs next to the lemon slices.
Cover the skillet with foil and place in oven.
Roast the hens for approximately 20 to 25 minutes, until no juices flow from thigh when pulled away.
Remove foil and broil hens for approximately 5 minutes until browned.
Remove hens from the oven & serve.
Discard the lemon and thyme.
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