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These roasted Cornish hens are packed with fresh herb flavors and a citrusy kick. Easy to make and low in sodium, they're perfect for CKD-friendly meals.
2 cornish hens (thaw before cooking) (~1 1/2 pounds each raw weight)
2 tbsp minced garlic
1 lemon, 1 tbsp zest and juice from lemon
2 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh thyme
1 tsp smoked paprika
3 tbsp olive oil
1/2 tsp ground pepper
1. Preheat oven to 350' F
2. Pat the cornish hens dry with a paper towel both on the outside and inside the cavity. Set aside.
3. In a bowl, mix together the lemon, lemon zest, garlic, rosemary, thyme, smoked paprika, pepper and oil.
4. Evenly coat both hens on all sides using the oil and herb mixture. You can also coat the inside of the hen if you have extra mixture.
5. Transfer them to a roasting pan with a rack, and bake in the oven in the middle rack for 50-60 minutes.
6. Remove from oven and let them rest about 5 minutes. Cut the hens in half (each side should have a wing and a drum stick).
Find it online: https://www.renaldiethq.com/roasted-cornish-hens/
