Cornish game hens marinated in a brine of fresh tarragon and lime juice; then roasted until fall off the bone tender and juicy.
I don’t make cornish hens often, in fact the last time I made them was when I made the Lemon Roasted Cornish Hens back in May 2012.
I don’t know why I don’t make them more often as my family, especially the girls, love them. In fact they used to call them “little chickens” when they were younger.
However, now that they’ve matured, they’ve penned them “pre-teens”. Since the U.S. Agriculture describes them as “young immature chickens” I guess I’d have to agree with their terminology.
Cornish hens also make the perfect “date night” dinner as one bird is enough for two people. They take about 1 1/2 hours to cook or until the internal temperature reaches at least 165 degrees F.
I love brining meats and poultry because it helps keep the meat super moist. Some of my favorite recipes include Grilled Chicken in a Lime Sea Salt Brine, Corona Grilled Pork Chops and Apple Cider Brined Roasted Chicken.
The flavors infused with the brine were wonderfully light and refreshing and the brine made the meat extremely juicy and my family really loved these Tarragon and Lime Roasted Cornish Hens.
Ingredients Needed
For this recipe you’ll need the following ingredients:
- Cornish Game Hens
- Kosher Salt
- Granulated Sugar
- Lime, zest and juice
- Fresh Tarragon, chopped
- Chicken Broth (optional for gravy)
How do you make Tarragon and Lime Roasted Cornish Hens?
Combine the salt, sugar, lime zest and juice, tarragon and water in a bowl and whisk until the salt and sugar have dissolved.
Remove the innards from the hens and discard; then place them in a resealable plastic bag. Add the brine mixture to the bag, seal and refrigerate the hens for a minimum of 4 hours and up 24 hours.
When ready to roast, preheat oven to 350 degrees F.
Remove the hens from the brine and place them in roasting pan. If you want gravy with them, add some chicken broth, water or wine to the bottom of the pan to mix in with the pan drippings.
Bake for 1 1/2 or until the proper minimum internal temperature of 165 F degrees is reached. (I prefer 180 degrees F). Remove from oven and allow to rest for 10 minutes; then cut the hens in half down the center forming two halves and serve.
Serving Suggestions
You can serve so many different options with these cornish hens, but here are a few suggestions:
Side Dish: Greek Roasted Fingerling Potatoes, Dijon Rosemary Roasted Potatoes or Twice Baked Lime Sweet Potatoes
Vegetable: Honey Lime Carrots, Sriracha Lime Roasted Cauliflower or Sea Salt Roasted Green Beans
Visit the recipe index to search for more recipes by category.
More Cornish Hen Recipes
- Lemon Roasted Cornish Hens
- Chili Lime Roasted Cornish Hens
- Crock Pot Cornish Hens
- Air Fryer Cornish Hens
- Instant Pot Cornish Hens
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Tarragon & Lime Cornish Hens
Ingredients
- 2 Cornish Game Hens
- 1/4 c. Kosher Salt
- 1/4 c. Granulated Sugar
- 1 Lime, zest and juice
- 2 tbsp. Fresh Tarragon, chopped
- 2 c. Chicken Broth
Instructions
- Combine the salt, sugar, lime zest and juice, tarragon and water in a bowl and whisk until the salt and sugar have dissolved.
- Remove the innards from the hens and discard; then place them in a resealable plastic bag. Add the brine mixture to the bag, seal and refrigerate the hens for a minimum of 4 hours and up 24 hours.
- When ready to roast, preheat oven to 350 degrees F.
- Remove the hens from the brine and place them in roasting pan. (If you want gravy with them, add some chicken broth, water or wine to the bottom of the pan to mix in with the pan drippings).
- Bake for 1 1/2 or until the proper minimum internal temperature of 165 F degrees is reached. (I prefer 180 degrees F)
- Remove from oven and allow to rest for 10 minutes; then cut the hens in half down the center forming two halves and serve.
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