How to make lemon rosemary chicken that's moist, savory and rich in flavor.
The secret is brining the birds first. You may use fresh whole chicken, but this recipe calls for cornish game hens. They are a perfect size for serving halved and making a hearty generous presentation.
Servings: 6-8 Prep Time: 15 mins Cook Time: 1 hr 15 mins Ready In: 3 hrs 15 mins
Ingredients
• 4 rock cornish game hens, thawed if frozen • 12 sprigs rosemary • 2 lemons, sliced into rounds • 2 TBSP garlic, minced • 1 TBSP olive oil • 1/2 tsp black pepper, fresh cracked
Brine • 12 cups water, cold • 2/3 cup salt
Directions
In a large non-reactive, nonporous container with lid, like a glass jar, mix salt into cold water and dissolve completely to make brine. Submerge cornish game hens into brine. Cover with lid. Refrigerate and let soak in brine for 2 hours.
Remove game hens from brine. Rinse in cold water. Pat dry with paper towels so the skin can get golden brown and crispy.
Preheat oven to 375° F.
Combine garlic, olive oil, and black pepper in a small bowl. Rub garlic mixture all over outside and under the skins of the game hens.
Stuff each game hen's cavity with 3 sprigs of rosemary and evenly distribute lemon slices between the four hens.
Line a large roasting pan with heavy duty aluminum foil for easy cleanup. Arrange game hens breast-side up on a wire rack, preferrably nonstick (otherwise, spray rack with Pam for easy cleanup) and put into roasting pan. Make sure there's room for airflow under wire rack since game hens are small and we won't be flipping them. Tuck in all wing tips so they won't burn.
Bake at 375° F for 1 hour on lower middle oven rack. Then broil for 5 minutes to get skin crispy.
Remove roasting pan from oven and let game hens rest for 5 minutes. Discard lemon slices and rosemary from cavities. Halve game hens lengthwise and serve hot. Goes great with wild rice pilaf and sauteed vegetables. Enjoy!
, fresh cracked
, mix salt into cold water and dissolve completely to make brine. Submerge cornish game hens into brine. Cover with lid. Refrigerate and let soak in brine for 2 hours.
with heavy duty aluminum foil for easy cleanup. Arrange game hens breast-side up on a wire rack, preferrably nonstick (otherwise, spray rack with Pam for easy cleanup) and put into roasting pan. Make sure there's room for airflow under wire rack since game hens are small and we won't be flipping them. Tuck in all wing tips so they won't burn.