Creole Style Butter Marinade 
Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThese golden, juicy herb-roasted Cornish hens by @creoleseoul are perfectly seasoned and roasted to perfection—an elegant and flavorful centerpiece for any occasion!
Ingredients
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Chicken:
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2 cornish hens giblets removed
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Tony Chachere’s Creole Seasoning, to taste
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1/2 lemon sliced
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2 sprigs sage
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3 sprigs thyme
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3 sprigs rosemary
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8 garlic cloves, smashed
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Tony Chachere’s Creole Butter Marinade
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Compound Butter:
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3 tsp Tony Chachere’s Creole Seasoning
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2 tsp Italian Seasoning
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1 tsp honey
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Garlic Powder, to taste
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Onion Powder, to taste
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2 cloves garlic minced
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1 stick unsalted butter, lightly softened
- Clear
Directions
- Preheat the oven to 400F.
- Line a baking dish with aluminum foil and grease with cooking oil. Cooking oil spray works as well.
- Cut the backbone out of each hen and gently press down on the breasts to flatten. Pat dry the hens and season with Tony Chachere’s.
- Pour half a cup of the injectable marinade into a small bowl. Inject about a tablespoon into each breast and thigh/leg section of the hens. Set hens aside while you make the compound butter.
- Mix the compound butter ingredients together in a bowl until fully combined and smooth. Gently separate the skin from the breast and add butter underneath the skin. Do the same for the thighs as well. Then spread the remaining butter all over the Cornish hens until fully coated.
- Layout two beds of lemon slices with evenly portioned out herb sprigs and garlic cloves in the prepared baking dish. Place a hen on each bed and place in oven to roast for 50 minutes, basting every 25 minutes. The meat should have an internal temperature of at least 165 degrees when done.
- Cut and portion out the hens into servings, baste the hen pieces with more of the pan juices, and serve with your favorite sides!
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