So this past Sunday I did a freezer clean out and I happened to find these 2 lovelies. I had been craving roasted chicken but didn’t want to make a whole big bird. Okay… I’ll fess up. Truth be told, I didn’t have the fridge space to store the leftovers *blush*
but but but in my defense my fridge was full of good stuff! LOADS of veggies and fresh fruits, juice and milk… and about 8 pounds of various cheeses but we won’t discuss my little obsession *hides her face*
Now I make one kick ass roasted chicken (both stuffed and unstuffed) so I opted to go that route tonight using an herbed compound butter rub.
Go on.. look at it. Isn’t it just gorgeous? It was soooooo juicy. Mr. Fantabulous was in heaven eating this scrumptious little thing!Print
- 6 Rock Cornish Hens, thawed
- 3/4 cup unsalted butter at room temperature
- 2 tsp garlic, minced
- 1/2 tsp fresh rosemary, chopped
- 1 Tbl fresh thyme, chopped
- 1 Tbl Kosher salt
- 1 Tbl fresh ground black pepper
- 3 tbsp olive oil
- Preheat oven to 450F.
- Remove birds from wrapping, remove gizzards (inside stuff) and pat dry inside and out.
- Place a cooling rack on a baking pan.
- Place them breast-side up on the cooling rack inside of the pan.
- In a bowl combine the butter, garlic, rosemary, thyme to make a soft, but spreadable herbed butter
- Carefully separate the skin from the breast.
- Spread about 2 Tbl of the butter between the skin and breast of each bird. Smooth skin back down to cover meat.
- Rub the olive oil all over the birds and sprinkle with the salt and pepper.
- Roast at 450F for 20 minutes.
- After 20 minutes, reduce heat to 350F and continue roasting about 40 more minutes or when the thickest part of the meat reaches 165F.
- Baste occasionally with pan juices. Let stand 10 minutes before serving.
- Serve with Hasselback Potatoes and Crispy Baked Fries.