Truffle Herb Butter Cornish Hens

Truffle Herb Butter Cornish Hens are the perfect main dish recipe if you're planning to keep your holidays small and simple this year. Cooked to perfection with a delicious butter, herb, and spice glaze, this mouthwatering Cornish hen recipe pairs beautifully with your favorite vegetables and potatoes.

Course Savory

Keyword christmas main dish, cornish hen recipes, cornish hens, holiday main dish, how to cook cornish hens, Truffle Herb Butter Cornish Hens

Prep Time 10

Cook Time 1 5

Resting time 15

Total Time 1 30

Calories 4989kcal

Author Elizabeth Van Lierde

Ingredients

4 Cornish hens about 1-½ lbs each
1-2 medium yellow onions quartered
3 carrots peeled and chopped
1 lb baby gold Yukon potatoes halved
Olive oil
Cracked black pepper
1 bunch rosemary
1 bunch thyme
1 lemon cut into quarters
1 tbsp rosemary minced
1 tbsp tarragon minced
10 thyme sprigs
6 garlic cloves minced
2 tsp garlic powder
2 tsp onion powder
2 tbsp truffle oil can substitute olive oil
4 tbsp unsalted butter melted
½ cup chicken stock
½ cup white wine

Instructions

Preheat the oven to 425 degrees F.
Prep the Cornish hens. Open hen packaging and dry all over with paper towels. Tuck wings under chicken. Tie drumsticks together.
Prep vegetables. In a large roasting pan arrange yellow onions, carrots, and potatoes. Drizzle with olive oil and an even sprinkle of salt and pepper. Stuff each lemon wedge into the cavity of the hens.
Create butter and herb mixture. In a small bowl mix together rosemary, tarragon, thyme, garlic, garlic powder, onions powder, black pepper, kosher salt, truffle oil and unsalted butter.
Coat the Cornish hens. Drizzle and rub butter mixture all over each hen until evenly coated. Add seasoned hens onto the vegetable potato mixture. Add chicken stock and white wine to the bottom of the pan.
Cook. Transfer the roasting pan to the preheated oven and bake for 55-65 minutes or until the thermometer registers to 165 degrees F in the thickest part of the breast.
Rest and serve. Remove hens from the oven and let them rest for 10-20 minutes. Serve with roasted carrots, onions and potatoes.

Notes

The truffle oil is the *fancier* touch for this recipe for the holidays, but it can be swapped with olive oil if needed.

Nutrition