Herb-Roasted Game Hen with Garlic Tomatoes

So, you thought you could go all spring and summer without using your roasting pan? This Cornish Game Hen Recipe is sure to have you turning your oven on even during the hottest of days. Using fresh garden herbs and tomatoes, this meal is perfect for a warm night out on the patio with a few good friends and a glass of your favorite white wine.

This recipe will have you serving up a Cornish game hen that is super moist and flavorful with perfectly browned and crispy skin.

Prep Time: 20 Minutes
Cook Time: 1½ Hours
Yield: 4 Servings
Difficulty: Easy

Ingredients

• ½ cup red onion, roughly chopped

• ½ cup fresh parsley, roughly chopped

• ½ cup fresh cilantro, roughly chopped

• ¼ cup fresh tarragon, roughly chopped

• ¼ cup fresh dill, roughly chopped

• ¼ cup pecans

• 1 tsp red pepper flakes

• 6 cloves garlic, divided

• ¼ cup extra-virgin olive oil

• 1 tbsp red wine vinegar

• Kosher salt and freshly ground pepper

• 1 cup plain yogurt

• 4 Cornish game hens (about 1½ lbs each), rinsed and dried thoroughly

• 2 lbs Roma tomatoes, halved lengthwise

• 4 sprigs rosemary

Directions

1. Preheat your oven to 450°F.

2. In a food processor, pulse the first 8 ingredients (through garlic cloves). While the processor is running, add 3 tablespoons olive oil, red wine vinegar, 2 teaspoons salt, and pepper to taste. Pulse until smooth, creating a paste.

3. Stir half of the herb paste into the yogurt in a small bowl. Cover and refrigerate for serving.

4. Season the hens inside and out with salt and pepper. Loosen the skin gently with your fingers and rub the remaining herb paste under the skin and on the outside of each bird.

5. Truss the hens and place them in a Swiss Diamond roasting pan.

6. Roast in the oven until the skin turns golden, about 20 minutes.

7. Reduce the oven temperature to 375°F.

8. Toss the halved Roma tomatoes with the remaining olive oil and garlic in a bowl. Season with salt and pepper.

9. Baste the hens with the pan drippings and add the tomatoes to the pan, cut side down.

10. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155°F, about 1 hour.

11. Season to taste with salt and pepper. Let the hens rest 10 minutes before serving.

12. Serve hens with roasted tomatoes, garnished with rosemary, and the yogurt sauce on the side.