Cornish Hen With Preserved Lemons And Olives Recipe

Prep Hens

Preheat the oven to 425°F (220°C). Rinse the Cornish hens under cold water and pat dry thoroughly with paper towels. Tuck the wing tips underneath each bird and tie the legs together with kitchen twine to ensure even roasting.

Make Marinade

In a small bowl combine 4 tbs olive oil, the chopped preserved lemon rind (reserve two lemon quarters for stuffing), 1 tbsp fresh lemon juice, minced garlic, chopped thyme, ground cumin, paprika, ground coriander, 2 tsp salt, and 1 tsp black pepper. Whisk until well emulsified.

Marinate Hens

Rub about two-thirds of the marinade all over each hen — under the skin over the breast if you can (gently loosen the skin with your fingers) and inside the cavity. Reserve the remaining marinade for brushing while roasting. Place the hens in a baking dish or rimmed sheet, cover, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 20 minutes before roasting.

Prepare Vegetables

Toss the onion wedges, halved carrots, and halved potatoes in 1 tbsp olive oil and a pinch of salt and pepper. Spread them in a single layer in the roasting pan or a separate rimmed sheet if needed.

Stuff Hens

Stuff each hen cavity with one preserved lemon quarter and one rosemary sprig. If the preserved lemons are salty, you can use smaller pieces — the aromatic rind is the goal. Place the stuffed hens on top of or among the prepared vegetables in the roasting pan.

Add Olives & Stock

Scatter the pitted green olives around the hens and vegetables. Pour 1 cup of chicken stock or water into the bottom of the pan (this will keep the pan juices moist and produce a light sauce).

Roast

Place the roasting pan in the preheated oven. Roast at 425°F (220°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C). Continue roasting until the hens are cooked through and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C), about 25–35 more minutes depending on size (total cooking time ~45–60 minutes). Baste the hens with the reserved marinade or 1–2 tbs melted butter once or twice during the last 20 minutes to promote browning.

Check Vegetables & Rest

If the vegetables are getting too dark while the hens finish cooking, tent the pan loosely with foil. When the hens reach temperature, remove the pan from the oven and transfer the hens to a cutting board. Let rest loosely tented for 10 minutes so juices redistribute. Meanwhile, return the roasting pan to the oven for 5–8 more minutes if the vegetables need additional caramelization.

While the hens rest, skim any excess fat from the pan juices and stir in 1 tsp lemon zest and chopped parsley to brighten the sauce. Spoon some of the pan juices, olives, and vegetables onto a serving platter.

Carve each Cornish hen into halves or quarters (breast and leg portions) and arrange over the roasted vegetables. Drizzle a little of the reserved pan juices over the meat and finish with an additional sprinkle of parsley. Serve immediately.