4 Cornish game hens (about 6 oz each), neck and giblets removed
⅔ cup olive oil
½ cup lime or lemon juice
5 cloves garlic, minced
2 teaspoons cajun seasoning (no salt added)
1 teaspoon oregano
1 teaspoon dried sage
pinch of dried rosemary
1 teaspoon smoked salt or pink himalyan, or salt to taste (see notes for low sodium option)
ΒΌ teaspoon black pepper
Instructions
Whisk together olive oil, lime juice, garlic, oregano, cajun seasoning, salt and pepper.
Rub a little of the marinade into the body cavity and under the skin of each hen.
Then, place two Cornish hens in a zip top bag and pour half of the marinade over them. Repeat with the other two. Set aside and marinate in the fridge 4 hours or overnight.
When ready to roast, preheat oven to 375 degrees.
Take hens out of their marinade and place in a baking dish (9x13 or a rimmed baking sheet works well).
Scoop marinade out of bag and spoon onto each of the hens.
Roast for 1 hour and 15-30 minutes until a meat thermometer placed in thickest part reads 165 degrees.
Remove from oven and let rest 10-15 minutes before serving.
Notes
*For low sodium, reduce salt to ½ tsp = 139mg or ¼tsp = 86mg
Nutrition Information
Serving size: about ½ bird Calories: 254 Fat: 18g Carbohydrates: 2g Sodium: 244mg* Fiber: 0g Protein: 10g
Recipe by at https://www.cookingupclean.com/cajun-herb-roasted-cornish-hens/