Cornish Hen

This Cornish hen recipe is an easy way to make an elegant meal.

Cornish hens are seasoned and roasted alongside vegetables until tender and juicy.

It’s easy to make but feels a little bit fancy!
Rustic and delicious, it uses simple ingredients.
This method for Cornish game hens ensures the meat is juicy and the skin is crispy.
Adding vegetables to the pan makes a complete meal in just one dish.

potatoes , garlic powder , thyme , rosemary , oil , cornish hen , carrots , lemon , onion , salt and pepper with labels to make Roasted Cornish Hen

Ingredient Tips For This Cornish Hen Recipe

Cornish Hens – Cornish hens are small birds, usually about 1.5 to 2 lbs each. You can find Cornish hens in the freezer section with chicken and turkeys (you can also order them online here).
Vegetables – Onions, carrots, and potatoes are cooked along with the hens for a complete meal in one pan. The juices from the hens will flavor the vegetables for a perfect meal. If you prefer to roast the hens without veggies, use a rack in the baking dish.
Seasonings – Rosemary, lemon zest, thyme, and garlic powder make the perfect rub for thse Cornish game hens.

Variations

Cornish game hens can be stuffed with homemade stuffing like a holiday bird—ensure the center of the stuffing reaches 165°F.
Other vegetables can be added; try bell pepper or mushrooms.
You can also use a basic chicken blend, Italian seasoning, or zesty Cajun for a twist. Instead of olive oil, use leftover bacon grease to add a smoky flavor to the skin.

adding potatoes , onions , carrots and seasonings to the dish to make Roasted Cornish Hen

brushing seasoning and oil on hen to make Roasted Cornish Hen

Recipe Tips

Thaw the hens in the fridge overnight before cooking.
Fresh herbs or lemon slices can be added to the cavity before cooking.
Cook until the hens reach 165°F with a thermometer in the thickest part of the breast.
Let the hens rest for 10 minutes before serving. If needed, the vegetables can be placed back in the oven while the hens rest.

Storing Leftovers

Leftover Cornish hens can be kept in the refrigerator in a covered container for up to 4 days and can be frozen for up to 3 months.

Use leftovers as you would use leftover chicken— in a chicken wrap, toss into soup, or add to a quick and easy buffalo chicken dip.

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Roasted Cornish hens are tender and juicy with a crispy, golden-brown skin.

Prep Time 20 minutes

Cook Time 55 minutes

Rest Time 10 minutes

Total Time 1 hour 25 minutes

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Preheat the oven to 450°F.
If using, toss the vegetables with 1 tablespoon olive oil and season with salt & pepper to taste. Place in the bottom of a 9×13-inch baking dish or roasting pan.
In a small bowl, combine the remaining 2 tablespoons of olive oil with salt, rosemary, lemon zest, pepper, thyme, and garlic powder. Brush hens with the olive oil mixture. Twist wings to tuck under the bird. Tie legs together with twine if desired.
Place Cornish hens on the vegetables and transfer the dish to the preheated oven. Reduce the temperature to 400°F.
Bake the hens uncovered for 55 to 65 minutes or until the hens reach 165°F* with a thermometer. Ensure the thermometer does not touch the bone.
Transfer the hens to a serving plate and loosely tent with foil for 10 minutes.
Stir the vegetables into the juices on the pan. If needed, you can place them back into the oven as the hens rest. If the vegetables are cooked to your liking, turn the oven off and place them in the oven to keep warm.
Cut hens in half using kitchen scissors and serve with vegetables.

Cornish hens can range in size from 1.5 to 2.25 lbs. Cooking time can vary slightly based on the size of your hens.
Poultry should reach a final temperature of 165°F in the thickest part of the meat with the thermometer not touching the bone. I remove the hens from the oven at 160°F as they will continue to cook as they rest and will reach 165°F.
Leftovers will keep for 4 days in the refrigerator and 3 months in the freezer.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American

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