Entree: France – Poulet rôti (roast chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 50 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 2 Cornish game hens, approx. 1 lb (450 g) each
- 3 tbsp (45 ml) unsalted butter, softened
- 2 tbsp (30 ml) olive oil
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 lemon, halved
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (120 ml) low-sodium chicken stock (optional, for pan jus)

Instructions

1. Preheat oven to 425°F (220°C). Pat the hens dry with paper towels and let sit at room temperature 15 minutes.  
2. Mix the softened butter with 1 tbsp (15 ml) olive oil, half the smashed garlic, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Gently loosen the skin over the breasts and rub about two-thirds of the butter mixture under the skin; smear remaining butter over the skin.  
3. Tuck a lemon half, a rosemary sprig, and two thyme sprigs into the cavity of each hen. Truss or tuck legs to compact the birds. Rub exterior lightly with remaining 1 tbsp (15 ml) olive oil.  
4. Place hens breast-side up on a rack in a roasting pan. Roast 40–55 minutes, until skin is deep golden and an instant-read thermometer at the thigh reads 165°F (74°C). Rotate pan once for even browning if needed.  
5. Remove hens to a cutting board and tent loosely with foil; rest 10–15 minutes. Meanwhile, optionally deglaze the roasting pan with 1/2 cup (120 ml) chicken stock and the remaining smashed garlic to make a quick pan jus.  
6. Carve each hen or serve whole with pan jus spooned over and garnish with reserved fresh herbs.