Roasted Game Hens Flavored with Lemon, Garlic, and Raisins

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

An exotic blend of peppers, garlic, lemon, and raisins makes the most of the neutral flavor of these small birds. Plainly boiled cauliflower or pasta or grains will complete the meal nicely.


  • 2 game hens, about pounds each
  • ½ teaspoon dried lemon peel


  1. Preheat the oven to 375°F.
  2. With heavy kitchen shears, cut out the backbone of each bird, then cut them in half above the breastbone. Cut away as much fat as possible, then rinse and pat dry.
  3. In a small bowl combine the lemon peel, garlic powd