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Herb-Infused Roast Game Hen with Quinoa Stuffing

This roast game hen is a tender, flavorful centerpiece, cooked to crispy perfection with aromatic herbs and bright lemon wedges. The dish features a golden, crispy skin and juicy meat, complemented by a light, herb-filled quinoa stuffing that adds a delicate texture and flavor contrast. It’s perfect for small holiday gatherings or an elegant intimate dinner.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Main Course
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole game hen small, tender, perfect for roasting
  • 3 cloves garlic halved for stuffing and sautéing
  • 2 lemon wedges for stuffing and roasting
  • 2 sprigs rosemary fresh, for stuffing and flavoring
  • 1 cup quinoa light and fluffy base for stuffing
  • 2 tablespoons olive oil for rubbing and basting
  • to taste salt and pepper seasoning for the hen
  • 1 cup chopped fresh herbs (rosemary, thyme) for quinoa stuffing
  • 2 cloves garlic minced, for quinoa

Equipment

  • Roasting pan
  • Kitchen twine
  • Meat thermometer
  • Small saucepan
  • Basting brush

Method
 

  1. Preheat your oven to 180°C (355°F).
  2. Pat the game hen dry with paper towels and rub it all over with olive oil, salt, and pepper. This helps achieve a crispy, golden skin.
  3. Stuff the cavity with halved garlic cloves, lemon wedges, and a sprig of rosemary, sealing in the aromatic flavors.
  4. Truss the legs with kitchen twine to ensure even cooking and neat presentation.
  5. Place the hen in a roasting pan and roast for about 1 hour 15 minutes, basting every 20 minutes with the pan juices to keep the skin crispy and flavorful.
  6. Meanwhile, prepare the quinoa stuffing by rinsing the quinoa under cold water, then cooking it in a small saucepan with 2 cups of water until fluffy and tender, about 15 minutes.
  7. In a small skillet, sauté the minced garlic and chopped herbs in a tablespoon of olive oil until fragrant, about 1-2 minutes.
  8. Fold the sautéed herbs and garlic into the cooked quinoa, mixing well to combine the bright flavors.
  9. Check the roast hen for doneness—skin should be crispy and golden, and the internal temperature should reach 74°C (165°F).
  10. Remove the hen from the oven and let it rest for at least 15 minutes, allowing the juices to redistribute for juicy, tender meat.
  11. Carve the hen, serve with a generous scoop of the herb-infused quinoa stuffing, and garnish with additional lemon wedges and fresh herbs for a vibrant presentation.

Notes

For extra flavor, marinate the hen with herbs and lemon juice overnight. Resting the meat before carving is essential for juicy bites. Feel free to customize the stuffing with your favorite herbs or add stuffing inside the cavity for more flavor.