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Herb and Garlic Game Hens

User Rating 5 Star Rating (3 Reviews)


Herb and Garlic Cornish Game Hens

Herb and Garlic Game Hens ----- Large Photo of Herb and Garlic Game Hens

Diana Rattray
Whole basil leaves, butter, and herbs tucked under the skin of these Cornish game hens make them delicious and colorful.
Large Photo of Herb and Garlic Game Hens


  • 4 small game hens
  • 4 tablespoons butter
  • 2 tablespoons chopped fresh herbs, such as tarragon, parsley, basil, thyme
  • 8 whole basil leaves
  • 1 small clove garlic, very thinly sliced
  • Salt and pepper


Heat oven to 350°. Lightly spray a large baking dish or roasting pan with nonstick cooking spray.

Wash hens and pat dry. Season the inside cavity with salt and pepper and arrange in the baking dish.

Mix butter with the chopped herbs. Separate some of the top skin of the birds. Push small amounts of butter mixture under the skin of the breasts, then tuck a few thin slices of garlic under the skin of each breast. Carefully slide one small whole basil leaf under the skin of each breast.

Pat any remaining butter over the outside of the hens and sprinkle lightly with salt and pepper.

Roast for 1 hour, or until the hens are nicely browned and juices run clear.
Serves 4 to 6.

More Cornish Game Hens
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Cornish Hens with Orange Glaze
Cornish Hens with Oyster Stuffing
Stuffed Cornish Hens
Honey Glazed Cornish Hens
Crockpot Orange Cornish Hens
Cornish Hens Basque

Chicken Recipe Index

User Reviews

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 5 out of 5
""Thumbs up"" from the whole family, Member B.Kay

I had never thought of making Cornish hens, but my husband brought some home, so I cast about for a recipe and (thankfully) stumbled on this one. During preparation I couldn't find any tarragon, and I completely forgot about the garlic slices--but the dish was still delicious. Everyone ate happily, and one of my sons, who is a 16-year-old foodie, told me to bookmark this page. I'll definitely make it again, and the next time I'll try to follow the recipe as written!

30 out of 32 people found this helpful.

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