Herb-and-Mustard Cornish Hen

A combination of fresh herbs and honey mustard gives these cornish hens a delightful, tangy taste. The secret is marinating them overnight to allow the flavors to permeate through.

This herb-and-mustard cornish hen recipe, paired with rice pilaf and buttered vegetables, is a favorite in my house and I am hoping to share the pleasures of this good-to-the-bone dish via the Weekend Herb Blogging food event over at Kalyn’s Kitchen.

Makes 4 Servings

2 cornish hens
1 tsp fresh rosemary, finely chopped
1 tsp fresh thyme, finely chopped
1 tsp fresh garlic, minced
1 cup honey mustard
salt and pepper

 

 

 

 

 

Rub salt and pepper onto the hens. Place in a deep dish.
In a bowl, combine herbs, honey mustard and garlic. Pour over hens.
Cover with film and marinate for at least 4 hours, or overnight.
Drain hens from marinade, place in a roasting rack. Set aside marinade.
Boil reserved marinade in a small saucepot, around 2-3 minutes.
Roast at 375 F, around 40-50 minutes, or until juices run clear when hens are pierced.
Brush hens regularly with the marinade during the roasting process.
Cut each hen into two and serve hot.

TIPS:
1) To heighten flavors, slices of oranges can be placed with the hens.
2) Loved this recipe? Try honey-glazed pork chops as well.