Herb-Roasted Game Hen with Garlic Tomatoes

So, you thought you could go all spring and summer without using your roasting pans? 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 a perfectly browned and crispy skin.
Prep Time: 20 Minutes
Cook Time: 1 1/2 Hours
Yield: 4 Servings
Difficulty: Easy


  • 1/2 cup red onion, roughly chopped
  • 1/2 cup roughly chopped fresh parsley
  • 1/2 cup roughly chopped fresh cilantro
  • 1/4 cup roughly chopped fresh tarragon
  • 1/4 cup roughly chopped fresh dill
  • 1/4 cup pecans
  • 1 tsp red pepper flakes
  • 6 cloves garlic, devided
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • Kosher salt and freshly ground pepper
  • 1 cup plain yogurt
  • 4 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly  
  • 2 pounds Roma tomatoes, halved lengthwise
  • 4 sprigs rosemary.


  • Preheat your oven to 450 degrees.
  • In a food processor, pulse the first 6 ingredients (through the pecans), and 3 cloves garlic.  While the processor is running, add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth creating a paste.
  • Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
  • Season the hens inside and out with salt and pepper. Loosen the skin with your fingers; rub the remaining herb paste under the skin and the rest on the outside of the bird.
  • Truss the hens and place in a Swiss Diamond roasting pan. Roast in oven until the skin turns golden, about 20 minutes.
  • Reduce the oven temperature to 375 degrees.
  • Toss the halved tomatoes with the remaining olive oil and garlic in a bowl; season with salt and pepper.
  • Baste the hens with the drippings and add the tomatoes, cut-side down, to the pan.
  • Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour.
  • Season with salt and pepper; let the chicken rest 10 minutes before serving with tomatoes. Garnish with rosemary and serve with the yogurt sauce on the side