by Faigy Murray

Herb Marinated Cornish Hens

6-8 Servings
2 Hours, 20 Minutes
Easy Easy

Make your Yom Tov table that much more festive this year with these incredibly beautiful crowd-pleasing and delicious Cornish hens!


  • 4 to 6 David Elliot Rock Cornish Hens
  • 3 pounds baby potatoes, quartered
  • 4 shallots, quartered
  • 1 cup chicken stock
  • 6 cloves garlic
  • 1/2 bunch cleaned fresh parsley (or 2 teaspoons dried)
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder


  1. In a food processor, blend the garlic, parsley, oil, lemon juice, and spices until you have a nice pasty marinade.
  2. Place the Cornish hens in a thick ziploc bag or bowl.
  3. Spoon the marinade over the Cornish hens.
  4. Let marinate overnight.
  5. When ready to bake, place the potatoes and chicken stock in a 9×13 pan or oven-to-table dish, cover tightly and bake for one hour on 350 degrees Fahrenheit.
  6. After the potatoes have baked for the hour, raise the oven temperature to 400 degrees Fahrenheit.
  7. Remove the Cornish hens from the marinade.
  8. Place over the potatoes together with the shallots.
  9. Bake at 400 degrees Fahrenheit for one hour, uncovered.

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