Cornish game hen

Cornish Game Hens

Cornish Game Hens with Grilled Zucchini, Roasted Tomatoes and Chimichurri

Serves 8 people (1/2 bird each)


Cornish game hens are featured in fine dining restaurants for their attractive presentation possibilities, yet are easy for the home chef to prepare -- and our Chimichurri adds bright and bold flavors to this juicy bird. While the hens are cooking, prepare the Chimichurri sauce, the Grilled Zucchini and Roasted Tomatoes to make this meal in less than an hour. You’ll impress your family and friends with kitchen skills that would make a five-star restaurant proud.


Cornish Game Hens

4 Cornish game hens (if frozen, make sure to properly defrost)

1 orange, quartered

1 lemon, quartered

4 garlic cloves

8 sprigs fresh thyme

kosher or sea salt


Preheat the oven to 350℉. Stuff each hen with ¼ orange, ¼ lemon, 1 garlic clove and 2 sprigs of thyme. Truss the bird using butcher's twine and place in a roasting tray with a drip pan.  Season the skin with salt. 


Roast in the oven for about 45 minutes until the temperature reaches 165℉, making sure to measure the thickest part of the bird but not puncturing through to the cavity with the thermometer. Remove from the oven and allow to rest before slicing each hen in half, cutting around the backbone.


Chimichurri Sauce

1 cup fresh cilantro leaves

½ cup fresh oregano leaves

½ cup fresh mint leaves

2 tablespoons red wine vinegar

¼ cup extra-virgin olive oil

2 tablespoons water

½ teaspoon sea salt

1 garlic clove


In a blender, add all of the ingredients and puree until smooth. Set aside.



Roasted Tomatoes

40 cherry tomatoes (mixed varieties are always good)

2 tablespoons extra-virgin olive oil

8 sprigs fresh thyme

kosher or sea salt


Preheat the oven to 350℉. In a large bowl, toss the tomatoes with the oil, thyme and salt. Evenly spread out on a baking sheet. Place in the oven for about 8 to 10 minutes. The tomatoes should be lightly roasted, still retaining their shape. Remove and set aside.


Grilled Zucchini

2 large zucchinis, cut in half lengthwise

2 teaspoons extra-virgin olive oil

1 teaspoon kosher or sea salt

4 tablespoons Chimichurri Sauce


Brush the front and back of the zucchini strips with olive oil. Heat the grill or use a grill pan, and cook the zucchinis for 2-3 minutes on each side, turning them 45 degrees once to get nice grill marks.  Remove and slice into half-moon shapes. In a large bowl, mix with Roasted Tomatoes and Chimichurri Sauce.


Serve with Cornish Game Hens.


 This recipe is form our award-winning cookbook, Beautiful Living. Click here to purchase your own copy. 

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