Greek Roasted Cornish Hens with Lemon Rice
 
Prep time
Cook time
Total time
 
This is absolutely a flavorful dish worthy of a family sit down meal! Adapted from: Recipe Tin Eats : One Pot Greek Chicken and Lemon Rice
Author:
Recipe type: Main
Cuisine: Greek
Serves: 4 servings
Ingredients
  • 2 Cornish Hens, spatchcocked(backbone removed)
  • Olive Oil
  • Marinade:
  • (Reserve in refrigerator after marinating to use in rice.)
  • ¼ c. lemon juice
  • Zest from 1 lemon
  • 1 T. dried oregano
  • 4 garlic cloves, pressed
  • ½ t. Kosher salt
  • Garnish:
  • Lemon Zest
  • Fresh Oregano
  • Lemon Rice:
  • 2 T extra virgin olive oil
  • ⅔ c. diced red onion
  • 1 c. Jasmine rice
  • 1½ c. chicken broth~ (I used Better than Bouillon Roasted Chicken Base.)
  • ¾ c. water
  • ¼ c. chardonnay
  • ¾ t. dried basil
  • ¾ t. dried oregano
  • ¾ t. dried thyme
  • ¾ t. dried rosemary
  • ¼ t. Kosher salt
  • ¾ t. ground pepper
Instructions
  1. Rinse the hens inside and out.
  2. Spatchcock or butterfly the hens by snipping out the backbone with a pair of poultry or kitchen shears. Pat both sides dry with paper towels.
  3. Prepare the marinade by zesting one lemon first, then juicing it. You will need ¼ cup of fresh lemon juice so at least one other lemon will need to be juiced to acquire this amount.
  4. Press or finely mince the garlic.
  5. Whisk in the oregano and salt.
  6. Place hens in a Ziploc bag and pour the marinade over them. Seal the bag and rotate it to help coat all parts of the hens. Place out the refrigerator for 20-30 minutes.
  7. Take hens out of the bag and place in a large skillet preheated to medium heat and drizzled with olive oil. Spread the out as best you can.
  8. Cook both sides until slightly golden, about 5-7 minutes each. Remove to a side dish.
  9. In another skillet drizzled with olive oil, saute the onions until translucent.
  10. Add the rice and dried herbs to onions and stir until herbs are evenly distributed and are fragrant.
  11. Pour in the chicken broth, water, reserved marinade, chardonnay, salt and pepper; simmer for about 5 minutres.
  12. Prepare large pan with an olive oil spray. Pour in the rice mixture.
  13. Spread the hens on top of the rice. Cover and seal pan with foil and bake at 350 degrees for 35 minutes on middle rack.
  14. Remove cover and cook an additional 10 minutes.
  15. Remove from oven. Garnish with chopped fresh oregano and additional lemon zest. Allow it to rest for at least 5 minutes.
  16. Slice hens in half at breast bone and remove to serving plates.
  17. Stir rice to combine all the herbs and hen cooked juices.
  18. Enjoy! Refrigerate any leftovers promptly.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/greek-roasted-cornish-hens-with-lemon-rice/