- 5 Cornish hens
- 8 sprigs fresh thyme, divided
- ½ lemon, cut into 5 wedges
- ½ orange, cut into 5 wedges
- 10 sage leaves
- 5 cloves garlic, smashed
- ¼ cup unsalted butter
- ½ lemon, zested
- ½ orange, zested
- 1 cup white wine
- 2-3 cups low or no-sodium chicken broth
- 1 yellow onion, cut into rough chunks
- 1 head of garlic, cut in half
- salt and pepper
- Preheat your oven to 450F and prepare your Cornish hens by drying them off using paper towel. Place a wedge of lemon and orange inside the cavity of each hen as well as a sprig of thyme, 2 sage leaves, and a smashed garlic clove. Place the hens on a baking rack set inside of a roasting pan and set aside.
- In a small saucepot, melt the butter over low heat and add in the lemon zest, orange zest, and the leaves of three sprigs of thyme. When melted, use a basting brush to coat each of the hens with the citrus thyme butter. Pour the wine and 2 cups of the chicken stock into the bottom of the roasting pan, add in the onions and halved garlic head and pop into the preheated oven for 25 minutes.
- Baste the hens with the juices, add in more stock if needed, reduce the heat to 350F, and continue roasting for around 25 more minutes or until the hens are golden and the juices run clear. If using a meat thermometer, the hens should register at 155-160F when you remove them from the oven.
- Allow the hens to rest, tented with foil, for 15 minutes and serve with all of the fixings!