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Cornish Game Hens with Garlic and Rosemary

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Serves: 4

Flavored with garlic, lemon, rosemary and a hint of red pepper, this dish makes a lovely presentation for a holiday meal.


4 Cornish game hens

Kosher salt and freshly ground black pepper, to taste

Juice of 2 lemons

2 whole lemons, quartered

1 T. chopped fresh rosemary, plus 4 whole sprigs for garnish

3 tbs. olive oil

2 T. Dijon mustard

4 cloves garlic, minced

⅓ to ½ c. dry white wine

¼ t. red pepper flakes




To Prepare

Preheat oven to 400 degrees F.

Whisk together lemon juice, chopped rosemary, olive oil, mustard, garlic and red pepper flakes. Rub hens with the lemon-garlic mixture. Season with salt and pepper. Place one lemon quarter and one rosemary sprig in each hen cavity.

Place hens in a shallow roasting pan. Pour wine around, but not over, the birds until there is about one inch of liquid in the pan. Roast, uncovered, at 400 degrees for 15 minutes. Reduce heat to 350 degrees and continue roasting for another 40 minutes, or until the hen juices run clear when pierced.

To Serve

Serve one hen per person. Pour a bit of pan juice over each hen to moisten it, then garnish with a lemon quarter and a rosemary sprig.

Eddie's Recipe Tip:

This dish pairs beautifully with Cline Pinot Noir.