Herb Butter Roasted Cornish Hens

Instructions

1. Prepare the herb butter
   In a medium bowl, combine the softened butter with minced garlic, chopped thyme, rosemary, sage, lemon zest, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix thoroughly until all herbs are evenly incorporated into the butter.
2. Prepare the hens
   Preheat the oven to 425°F (220°C). Remove the hens from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry inside and out with paper towels to ensure crispy skin.
3. Apply the herb butter
   Carefully loosen the skin on each hen by sliding your fingers between the skin and meat, being careful not to tear the skin. Divide the herb butter evenly among the hens, spreading it under the skin and over the breast and thigh meat. Rub any remaining butter on the outside of the hens.
4. Season and stuff
   Rub each hen with olive oil and season the outside with the remaining salt and pepper. Place a quarter of the lemon and a few sprigs of the fresh herbs inside each cavity. Truss the legs with kitchen twine if desired to help them cook evenly.
5. Arrange for roasting
   Place the hens breast-side up on a rack in a large roasting pan. Scatter the whole garlic cloves around the hens. If you don't have a rack, place the hens on a bed of chopped vegetables like onions, carrots, and celery to elevate them.
6. Roast the hens
   Roast the hens in the preheated oven for 50-60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear. Baste the hens with the pan juices every 20 minutes for extra moisture and flavor.
7. Rest before serving
   Remove the hens from the oven and tent loosely with aluminum foil. Let them rest for 10-15 minutes before serving to allow the juices to redistribute throughout the meat, ensuring moist and flavorful birds.
8. Serve with pan sauce
   If desired, make a quick pan sauce by straining the drippings and reducing them with a splash of white wine. Serve each person their own hen with the roasted garlic cloves and a drizzle of the pan sauce.