Honey Mustard-Glazed Cornish Hens

Prep Time: 1 ans 1/2 Hours
Yields: 6 Servings

The great thing about this type of dish is that many variations and flavors can be achieved if the cook gets creative. This recipe can also be made with boneless breasts of chicken on the grill. The hens could also be substituted with a large roasting capon.


6 (1 and 1/2-pound) Cornish hens
2 tbsps honey, divided
4 tbsps Creole or Dijon mustard
1/4 cup lemon juice
1/4 cup melted butter
3 tbsps chopped basil
3 tbsps chopped thyme
3 tbsps chopped rosemary or tarragon
4 tbsps minced garlic
salt and black pepper to taste
granulated garlic to taste
Creole seasoning to taste


Preheat oven to 400 degrees F. Rinse hens inside and out under cold running water. Drain well and place birds on a large roasting pan with 1-inch lip. Rub 1 teaspoon honey, lemon juice and melted butter over hens and under breast skin. In a large mixing bowl, combine basil, thyme, tarragon and minced garlic. Place a small amount of herb mixture under breast skin. Rub remaining herbs inside and out of each hen then season generously with salt, pepper, granulated garlic and Creole seasoning. Roast uncovered 30-40 minutes or until golden brown and completely cooked. In a small bowl, combine mustard and remaining honey. Using a pastry brush, coat breasts and legs with honey glaze. Bake 5-10 additional minutes or until glaze is golden brown. Remove from oven and serve hot.