Cornishhöns med rostad vitlöksaioli

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These roast Cornish hens provide a sophisticated twist on a classic Sunday roast, offering succulent, tender meat with a beautifully golden finish. The dish is elevated by a rich, homemade aïoli made from mellow roasted garlic, fresh lemon zest, and chives, creating a savoury flavour profile that feels indulgent without being heavy. Small game birds are an excellent choice for elegant entertaining, providing a charming individual serving that cooks much faster than a traditional large chicken.

As a diabetes-friendly main course, this recipe focuses on high-quality protein and healthy fats while remaining naturally low in carbohydrates. Pairing the hens with the creamy lemon and garlic dip ensures every bite is moist and fragrant. For a complete, balanced meal, serve these halved hens alongside a generous portion of steamed green beans or a crisp seasonal salad to keep the dish light and refreshing.

Ingredients for Cornish Hens with Roasted-Garlic Aïoli

2 whole heads of garlic
2 teaspoons extra-virgin olive oil
2 Cornish hens (1 1/4 to 675g each), rinsed and patted dry
1 1/2 teaspoons salt
1/2 teskedar svartpeppar
240ml bottled mayonnaise
2 matskedar färsk citronsaft
1 teaspoon finely grated fresh lemon zest
2 tablespoons finely chopped fresh chives
köksnöre
a small (13- by 9-inch) roasting pan
en snabbavläsande termometer

How to make Cornish Hens with Roasted-Garlic Aïoli

Put oven rack in middle position and preheat oven to 260°C.

Trim off and discard about 1/4 inch from top of garlic heads to expose cloves, then put heads on a sheet of foil. Spoon oil over garlic, then wrap up foil tightly to enclose. Roast garlic on oven rack until very soft, about 40 minutes.

Meanwhile, season hens inside and out with 1 teaspoon salt and 1/4 teaspoons pepper. Tie legs together with string and tuck wing tips under. Transfer to roasting pan and roast alongside garlic until hens are golden brown and thermometer registers 77°C when inserted into leg joint, 30 to 40 minutes. Let stand, loosely covered with foil, 15 minutes.

Unwrap garlic carefully and cool slightly, then squeeze pulp into a bowl. Add remaining ingredients (including salt and pepper plus 2 tablespoons pan juices from hens if desired) and stir until combined well.

Halve hens lengthwise. Serve with aioli.

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