Roasted Cornish Game Hens


By Dane Feldman

Photos by Dane Feldman.

The holidays may be over, but winter is just getting started. One of my favorite winter dishes is a simple roasted Cornish game hen. Unfortunately, Cornish game hens aren’t always easy to find so I rarely have the opportunity to make them. These baby chickens are easy to spatchcock (butterfly) and they are small enough to put in a roasting pan together.

What you’ll need:
2-3 Cornish game hens, butterflied
1 lemon
1/2 Spanish onion, sliced
4 sprigs rosemary
3 oz baby bella mushrooms
2 tbsp garlic, chopped
3 tbsp Florida seasoned pepper
1/2 tsp Hungarian sharp paprika
1 cup dry white wine
Olive oil

Preheat the oven to 425.

Place the chickens in a large roasting pan.

In a bottle, combine the rosemary, two tablespoons of the Florida seasoned pepper, juice of the lemon, half of the wine, one tablespoon of olive oil, and the garlic. Mix well and pour over the chickens.

Spread the onions and mushrooms around the chickens and add the lemon peels. Pour over the additional wine. Sprinkle the rest of the pepper and the paprika on top of the chickens.

Bake for 45 minutes to an hour and serve.