Ingredients Meat & Poultry Chicken Roast Chicken Recipes Cornish Hens with Lemon and Herbs 3.4 (221) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 22, 2017 Rate PRINT Share Prep Time: 10 mins Total Time: 1 hr 5 mins Servings: 4 For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients. Ingredients 2 Cornish hens (about 1 ¾ pounds each), room temperature, rinsed well and patted dry 1 bunch fresh thyme (about ½ ounce), plus more for garnish 2 lemons, halved, plus wedges for serving ¼ cup loosely packed fresh flat-leaf parsley leaves 3 tablespoons unsalted butter Coarse salt and freshly ground pepper Directions Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper. Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges. John Kernick Originally appeared: Martha Stewart Living, May 2006 Rate It PRINT