Low Sodium Herb Roasted Cornish Hens

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

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Ingredients

4 servings

2 cornish hens (about 1 ½ lb each), patted dry
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 tsp sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground
2 tbsp fresh rosemary, finely chopped
2 tbsp fresh thyme leaves
2 tbsp fresh flat-leaf parsley, finely chopped
4 garlic cloves, minced
1 lemon, zested and halved
1 medium yellow onion, quartered
4 sprigs fresh rosemary, for the cavity

For serving

1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack inside a roasting pan or rimmed baking sheet.
2
In a small bowl, combine the olive oil, sea salt, black pepper, chopped rosemary, thyme leaves, chopped parsley, minced garlic, and lemon zest. Stir until a uniform herb paste forms.

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