So, you thought you could go all spring and summer without using your roasting pans? This Cornish game hen recipe is sure to have you turning your oven on even during the hottest of days. Using fresh garden herbs and tomatoes, this meal is perfect for a warm night out on the patio with a few good friends and a glass of your favorite white wine. This recipe will have you serving up a Cornish game hen that is super moist and flavorful with a perfectly browned and crispy skin.
In a food processor, pulse the first 6 ingredients (through the pecans), and 3 cloves garlic. While the processor is running, add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth creating a paste.
Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.
Season the hens inside and out with salt and pepper. Loosen the skin with your fingers; rub the remaining herb paste under the skin and the rest on the outside of the bird.
Toss the halved tomatoes with the remaining olive oil and garlic in a bowl; season with salt and pepper.
Baste the hens with the drippings and add the tomatoes, cut-side down, to the pan.
Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour.
Season with salt and pepper; let the chicken rest 10 minutes before serving with tomatoes. Garnish with rosemary and serve with the yogurt sauce on the side
Randy (RJ) was raised in Charlotte NC. His culinary background stems all the way back to his high school days when he "took the cooking class for the free food". Later after completing culinary school he has worked as head Chef in a couple of high scale restaurants. Now he spends more time on the computer than in the kitchen, but is still turning out great recipes for all to enjoy.