Roasted Cornish Hens with Lemon and Herbs

One of the reasons I like Cornish game hens is that they make for such an elegant presentation. It’s one thing when you bring in the large roasted chicken for your dinner guests to admire and it’s then carved and divided among the plates, each guest with their own little pile of chicken meat - and of course the dark meat lovers have to fight over who gets the two drumsticks and wings. But it looks much more impressive when you can serve your dinner guests their very own beautifully golden-browned hens.  And those dark meat lovers get both sets of drumsticks and wings to themselves. Thinking of inviting your boss over to dinner to prep him for that raise request? These Cornish game hens are the perfect thing to feed his ego.

4 (1¼-1½ lbs) whole Cornish hens, at room temperature, rinsed well and patted dry
1 bunch fresh thyme (about ½ oz)
2 lemons, halved
¼ cup fresh flat-leaf parsley leaves
3 Tbsp. butter
coarse sea salt
black pepper, freshly ground

Garnish:
fresh thyme, chopped
lemon wedges

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.

Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180°F, 45-50 minutes. Let stand 10 minutes. Cut hens in half lengthwise.

Garnish with thyme sprigs, and serve with lemon wedges.

Makes 4 servings.

Cook's Notes:  Cornish hens are hard to find fresh, most will be frozen. They can easily be thawed overnight in the refrigerator. Them them come to room temperature before cooking, about 30 minutes. Then be sure to pay dry.