Thyme Roasted Cornish Game Hens

These fragrant roasted birds are served with a delicious pan sauce. An elegant main course that's ready in 40 minutes.


4 Cornish game hens
4 tablespoons butter, softened
1 teaspoon fresh thyme leaves
1/2 teaspoon finely grated lemon zest
juice of one lemon
1/4 cup white wine


Preheat oven to 475°

Rinse hens and discard gizzards. Pat dry. Slide fingers under skin on breast and legs to loosen. Be careful not to tear skin.

In a small bowl, combine butter, thyme, and lemon zest. Spread 1 tablespoon of the herb butter under skin of each bird and rub some on the outside.

Arrange birds on a roasting pan without crowding them. Drizzle with lemon juice and season with salt and pepper. Roast for 35 - 45 minutes until instant thermometer registers 170° when inserted in thickest part of thigh. Ten minutes before done drizzle the birds with 2 tablespoons honey. Transfer hens to a platter and cover with foil to keep warm.

Pour fat off of pan juices and scrape up any brown bits. Pour juices into a saucepan along with the wine and remaining 1 tablespoon of honey. Bring to a boil and simmer for several minutes. Serve with game hens.

Serves: 4

golden blossom honey product