These roasted Cornish hens with soy and lemon are the definition of a show-stopping yet simple dinner. A savory marinade of soy sauce, lemon juice, garlic, and thyme gives the skin a gorgeous golden crust while keeping the meat incredibly juicy. For more crowd-pleasing chicken dinners, try our Chicken Nests with Zucchini and Carrots and Juicy Chicken Patties with Cheese and Dill.
Ingredients
- 4-6 Cornish hens (or small chickens)
- 90 ml (6 tbsp) soy sauce
- 20 ml (4 tsp) lemon juice
- 2 garlic cloves, minced
- Smoked paprika, to taste
- Dried thyme, to taste
- 70 ml (1/4 cup + 1 tbsp) vegetable oil
- Salt and black pepper to taste
Instructions
- Rub the hens with the soy sauce, lemon juice, garlic, paprika, thyme, oil, salt, and pepper. Marinate at least 30 minutes.
- Roast at 230C (450F) for 7-10 minutes to form a crust and seal in the juices.
- Reduce to 190C (375F) and roast 15 more minutes until cooked through and golden.
Tips
- Pat the hens very dry before rubbing with the marinade — dry skin crisps up much better in a hot oven.
- Let the hens rest for 10 minutes after roasting so the juices redistribute before carving.
- Use the pan drippings for a quick sauce: deglaze with a splash of broth and lemon juice. For more roasting technique guides, visit Serious Eats.
Nutrition (per 100 g): 142.7 kcal, protein 11.7 g, fat 2.6 g, carbs 18.9 g.