Jamaican Jerk Cornish Hens
Jamaican Jerk Cornish Hens are coated with robust Jamaican jerk seasoning, filled with fresh herbs, garlic, and lemon, then roasted until richly browned and tender. A warm lemon-herb butter sauce is brushed over the hens during the final stage of roasting and again before resting, adding brightness and a savory finish.
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Ingredients
For the Cornish Hens and Seasoning
- 6 fresh thyme sprigs
- 2 whole Cornish hens approximately 2 to 2 1/2 pounds each, cavities cleaned
- 4 garlic cloves gently smashed
- Olive oil as needed for drizzling
- 1 tablespoon herbes de Provence
- 4 slender slices of fresh lemon
- Kosher salt and freshly ground black pepper according to taste
- 10 ounces Walkerswood Jamaican jerk seasoning medium or hot according to preference
- 6 fresh sage leaves
For the Lemon-Herb Basting Sauce
- 2 garlic cloves finely minced
- 6 tablespoons unsalted butter
- 1 tablespoon dried parsley
- 1 small shallot finely chopped
- Kosher salt and freshly ground black pepper to taste
- 1 small lemon both zest and juice
Instructions
- Position an oven rack in the center and preheat the oven to 400°F (200°C).
- Place a wire rack inside a quarter-sheet pan or another suitable roasting pan. Lightly coat the rack with cooking spray to reduce sticking and allow heat to circulate beneath the hens during roasting.
- Blot the Cornish hens thoroughly with paper towels until the exterior surfaces are dry.
- Combine the herbes de Provence with kosher salt and freshly ground black pepper in a small bowl. Stir until the seasonings are evenly blended.
- Sprinkle a portion of the herb mixture inside the cavity of each hen.
- Fill each hen with 3 thyme sprigs, 3 sage leaves, 2 smashed garlic cloves, and 2 thin lemon slices.
- Drizzle olive oil generously over the exterior of both hens.
- Distribute the remaining herbes de Provence mixture over the outside, seasoning the birds evenly.
- Rub approximately 1/2 cup of the Walkerswood Jamaican jerk seasoning thoroughly over both hens, working it across the entire surface and into the creases. Additional jerk seasoning may be used for a stronger coating.
- Tie the legs together with kitchen twine and tuck the wing tips into the area beside the legs.
- Transfer the seasoned hens to the prepared wire rack.
- Place the hens in the preheated oven and roast them uncovered for 1 hour.
- Approximately 10 minutes before the first hour of roasting is complete, begin preparing the lemon-herb basting sauce.
- Melt the unsalted butter in a small saucepan over medium heat.
- Add the lemon zest, lemon juice, finely chopped shallot, dried parsley, minced garlic, kosher salt, and freshly ground black pepper.
- Allow the mixture to simmer gently for 2 to 3 minutes, giving the ingredients time to combine and release their flavors.
- Remove the saucepan from the heat and keep the sauce nearby for basting.
- After the hens have roasted for 1 hour, remove the pan from the oven while leaving the oven switched on.
- Brush approximately half of the warm lemon-herb butter sauce generously over the hens.
- Return them to the oven and continue roasting for another 20 minutes, or until an instant-read thermometer inserted into the thickest portion of a thigh registers at least 165°F (74°C).
- Remove the fully cooked hens from the oven and brush them thoroughly with the remaining lemon-herb sauce.
- Allow the hens to rest for a minimum of 10 minutes before carving.
- Using a sharp knife or sturdy kitchen shears, cut each rested Cornish hen in half.
- Serve the hens while warm.
Notes
For a brighter citrus character, a small additional amount of fresh lemon zest may be stirred into the finished basting sauce.
Rice and peas or roasted plantains pair especially well with these richly seasoned jerk Cornish hens.