Food Network has simple and easy-to-follow recipes for Cornish hens from two of its stars. Ina Garten's recipe is stuffed with a cornbread stuffing, while the Neelys' recipe is flavored with lemon pepper and basil.
To make Ina Garten's recipe, preheat the oven to 425 degrees. Fill the bottom of a roasting pan with 1 large sliced Spanish onion, and clean 2 Cornish hens. Place the hens on top of the onions. Make the cornbread stuffing by melting 4 tablespoons butter in a pan. Add 1 cup chopped onion, and cook for five minutes. Break up 2 1/2 cups cornbread, and add the onion mixture. Add 1 diced celery stalk, 1/4 cup chicken stock, 2 tablespoons chopped parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix thoroughly, and pack into the hens. Tie the legs of the hens together, and rub with oil. Season with salt and pepper, and roast for 30 minutes.
To make the Neelys' recipe, preheat the oven to 375 degrees. In a bowl, combine 1 tablespoon salt, 2 tablespoons lemon pepper, 1 tablespoon dried basil and 1 tablespoon poultry seasoning. Season 6 1 1/2-pound cleaned and dried Cornish hens with the mixture, salt and pepper. Stuff the hens with 1 large diced green bell pepper, 2 large diced stalks celery and 1 large diced onion. Roast for one hour.