Roasted Cornish Hen

This roasted Cornish hen recipe is an easy and elegant way to make a meal that's quick enough for a busy weeknight, yet fancy enough for a special occasion. The hens are coated in butter, garlic and herbs, then cooked in the oven for perfectly tender and juicy results every time.

Course Main

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 392kcal

Author Sara Welch

Ingredients

2 Cornish hens 1.5 - 2 pounds each
2 sprigs fresh rosemary
2 sprigs fresh thyme
1/2 small onion cut into wedges
1/2 lemon cut into wedges
6 tablespoons butter softened
2 teaspoons garlic minced
2 teaspoons fresh thyme leaves minced
2 teaspoons fresh rosemary leaves minced
2 teaspoons fresh parsley leaves minced
salt and pepper to taste
cooking spray
herb sprigs and lemon wedges for garnish optional

Instructions

Preheat the oven to 400 degrees F. Coat a baking dish with cooking spray.
Tuck the wings underneath the breast of each hen. Stuff each hen cavity with the rosemary and thyme sprigs, onion and lemon.
Tie the legs of the hens together with kitchen twine.
Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper to taste in a bowl. Stir to combine.
Rub the butter mixture all over the hens, both on the outside of the hens and underneath the skin.
Place the hens in the prepared dish.
Bake for approximately 50-60 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. The cook time may vary a bit depending on the size of your birds.
If the skin is getting overly dark as the hens cook, them with foil.
Let the hens rest for 5 minutes. Remove the lemon, onion and herbs from the hen cavities. Cut in half, then serve with pan drippings. Garnish with lemon and herbs if desired.

Video

Notes

The best way to gauge when your Cornish hens are done is to use a meat thermometer. Insert the probe into the thickest part of the bird without touching any bone. The temperature should read at least 165 degrees F when the birds are done.
I typically serve half a bird per person. If your birds are on the smaller side, it’s fine to serve a whole one.
Work quickly when you spread the butter over the hens. The butter can solidify when it touches the cold bird, which makes it harder to spread.

Nutrition