Eosinophilic Esophagitis Friendly Herb Roasted Cornish Hens
Total time1 hr 20 min
Prep time20 min
Cook time1 hr
4.5(6)
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Learn more →Ingredients
4 servings
- 2 cornish hens (about 1 ½ lb each), patted dry
- 3 tbsp olive oil
- 1 tsp sea salt
- 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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