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

Honey Tips

Honey Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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