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Savor the flavors of the Mediterranean with this simple yet elegant dish. Juicy Cornish hens seasoned with zaatar and lemon, roasted alongside golden potatoes and sweet cipollini onions. Perfect for a family dinner or a special occasion.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 50 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 Cornish hens, halved, washed, and patted dry | |
| 3 tablespoons olive oil | |
| 1/2 cup fresh lemon juice (reserve ¼ cup for later) | |
| 3 tablespoons zaatar (reserve 1 tablespoon for later) | |
| 1 1/2 tablespoons sumac (reserve ½ tablespoon for later) | |
| 8 cloves garlic, minced (adjust to taste) | |
| Salt and pepper to taste | |
| 8 oz cipollini onions, peeled (or substitute) | |
| 1 lb small golden potatoes, cut lengthwise into halves | |
| 1 cup water |
For the Final Drizzle:
| 1/4 cup reserved fresh lemon juice | |
| 1 tablespoon olive oil |
Garnish:
| 1 tablespoon reserved zaatar | |
| 1/2 tablespoon reserved sumac |
Preparation
1
Prepare the Marinade:
In a large bowl, whisk together 3 tablespoons olive oil, ½ cup lemon juice, 3 tablespoons za’atar, 1½ tablespoons sumac, minced garlic, salt, and pepper to create the marinade. (Optional) For deeper flavor, marinate the Cornish hens in half the marinade for at least 2 hours or overnight in the fridge. Reserve the other half for the vegetables.
In a large bowl, whisk together 3 tablespoons olive oil, ½ cup lemon juice, 3 tablespoons za’atar, 1½ tablespoons sumac, minced garlic, salt, and pepper to create the marinade. (Optional) For deeper flavor, marinate the Cornish hens in half the marinade for at least 2 hours or overnight in the fridge. Reserve the other half for the vegetables.
2
Arrange the Hens and Vegetables
Preheat your oven to 375°F (190°C). In a large baking tray, arrange the Cornish hens with the potatoes and onions scattered around them. If you marinate the hens, place them directly onto the tray with the marinade. If not, pour the reserved marinade evenly over the hens and vegetables, making sure both sides of the hens are well-coated. Add 1 cup of water to the side of the tray—this creates a moist roasting environment to keep everything juicy and tender.
Preheat your oven to 375°F (190°C). In a large baking tray, arrange the Cornish hens with the potatoes and onions scattered around them. If you marinate the hens, place them directly onto the tray with the marinade. If not, pour the reserved marinade evenly over the hens and vegetables, making sure both sides of the hens are well-coated. Add 1 cup of water to the side of the tray—this creates a moist roasting environment to keep everything juicy and tender.
3
Cover and Roast:
Cover the tray with foil and roast in the preheated oven for 35 minutes. This helps lock in moisture and allows the flavors to meld as everything cooks. Uncover and finish cooking: Remove the foil and roast for an additional 10 minutes, or until the hens are golden and the vegetables are tender. Optional Crisp Finish: For extra crispiness, switch the oven to broil for the last 2–3 minutes, keeping a close eye to avoid burning.
Cover the tray with foil and roast in the preheated oven for 35 minutes. This helps lock in moisture and allows the flavors to meld as everything cooks. Uncover and finish cooking: Remove the foil and roast for an additional 10 minutes, or until the hens are golden and the vegetables are tender. Optional Crisp Finish: For extra crispiness, switch the oven to broil for the last 2–3 minutes, keeping a close eye to avoid burning.
4
Final Drizzle:
In the last few minutes of cooking, whisk together the reserved ¼ cup of lemon juice with 1 tablespoon of olive oil and drizzle it over the hens and vegetables. This adds a bright, fresh burst of flavor. Rest & Serve: Let the dish rest for a few minutes before serving—this helps the juices redistribute and keeps the hens moist and tender. Garnish & Enjoy: Sprinkle with the reserved 1 tablespoon of za’atar and ½ tablespoon of sumac before serving. Plate hot and pair with your favorite side for a complete Mediterranean meal.
In the last few minutes of cooking, whisk together the reserved ¼ cup of lemon juice with 1 tablespoon of olive oil and drizzle it over the hens and vegetables. This adds a bright, fresh burst of flavor. Rest & Serve: Let the dish rest for a few minutes before serving—this helps the juices redistribute and keeps the hens moist and tender. Garnish & Enjoy: Sprinkle with the reserved 1 tablespoon of za’atar and ½ tablespoon of sumac before serving. Plate hot and pair with your favorite side for a complete Mediterranean meal.