Ingredients:

  • 2 Cornish game hens (about 1.5 lbs or 680 g each)
  • 4 tablespoons unsalted butter, softened (about 57 g)
  • 4 garlic cloves, minced
  • 1 lemon, zested and juiced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and freshly ground black pepper to taste
  • 1 cup chicken broth (240 ml)
  • Fresh herbs for garnish (optional)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine softened butter, minced garlic, lemon zest, lemon juice, rosemary, thyme, salt, and pepper.
  3. Pat hens dry with paper towels. If desired, spatchcock (butterfly) for even cooking. Carefully slide herb mixture under the skin and rub on the outside.
  4. Let hens sit for at least 30 minutes to absorb flavors (or refrigerate for up to 12 hours).
  5. Place hens breast side up in a roasting pan. Pour chicken broth into pan, surrounding the hens. Roast for about 1 hour, basting every 20 minutes.
  6. Check for doneness with a meat thermometer (165°F or 74°C in the thickest part).
  7. Let the hens rest for 10 minutes before carving. Garnish with fresh herbs if desired.