Lunch: Cornish Hens with Scallion Butter and Lime

The typical Mexican combination of cumin and lime works beautifully with Cornish hens. Scallion butter both moistens the cooked birds and adds an extra fillip of flavor.

Ingredients

4 tbsp. butter
1 tsp. dried oregano
1 tsp. cumin
1/2 tsp. salt
fresh-ground black pepper
2 Cornish hens (about 1 1/4 pounds each)
1 scallion including green top
Lime wedges

Instructions

Heat the oven to 450 °F. In a small bowl, combine 2 tablespoons of the butter with the oregano, cumin, 1/4 teaspoon of the salt, and 1/4 teaspoon pepper.
Rub the mixture over the skin of the hens and arrange them, skin-side up, on a baking sheet. Roast in the upper third of the oven until golden and cooked through, about 20 minutes.
Meanwhile, combine the remaining 2 tablespoons butter with the scallion, the remaining 1/4 teaspoon salt, and 1/8 teaspoon pepper. When the hens are roasted, top with the scallion butter. Serve with lime wedges.
Menu Suggestion: You could roast new potatoes right alongside the hens with almost no effort. Sautéed bell peppers would complete the meal.
Variation: Cornish Hens with Herb Butter and Lime Mix one tablespoon chopped fresh herbs, such as chives, parsley and/or oregano, with the butter in place of the scallions.
Wine Recommendation: A number of hearty red wines would be nice with the straightforward, rustic flavors here. Look for a Corbières from the south of France, a zinfandel from California, or a Rosso di Montalcino from Tuscany in Italy.

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