I love this recipe I created for Cooking Light. It takes about 5 minutes to prepare, and then you simply pop it in the oven for about 30 minutes. The spice blend is an intoxicating mix of sweet and savory flavors– and as an added bonus the house smells great as the hens roast.
To cut a Cornish game hen in half: make a slice along one side of the backbone with a large heavy knife, then rock the knife until it goes through the little bones to the side of the backbone. Once you have made the cut, flip the hen over and cut through along one side of the breastbone. When the hen is in two pieces, flatten each half out slightly with the palm of your hand to ensure even cooking.
Spice Rubbed Cornish Hens
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon brown sugar
1/4 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Cornish hens, split
- Preheat the oven to 425F. Coat a baking sheet pan with cooking spray.
- Combine the cumin, paprika, brown sugar, cayenne, salt and pepper. Remove the skin from the hens and pat the spice blend over the entire top surface of the birds. Place flesh side up on the baking sheet and tuck the wings to lie flat.
- Roast until a meat thermometer inserted in the thigh registers 175F, about 30 minutes.
Makes 4 servings