roasted cornish hens

These Roasted Cornish Hens will be your new favorite recipe for romantic date nights or to impress dinner party guests. They&#x27;re simple, elegant, and turn out perfectly every time with my easy step-by-step instructions.

Roasted Cornish Hens

whole Cornish hens (about 1 1/2 lb each)

rosemary

thyme

onion

garlic

lemon

olive oil

salt (or

tsp pepper (or

Italian seasoning

tsp smoked paprika

garlic powder

¼ tsp red pepper flakes

Combine all the dry rub ingredients together in a small bowl.

Pat the hens dry with paper towels and generously season with the dry rub both inside and out.

Preheat your oven to 425°F.

In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens.

Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165°F.

Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and serve over mashed potatoes.

This sheet pan spatchcocked Cornish hens with summer vegetables is the perfect weeknight dinner. It all bakes up on one sheet pan and is packed with perfectly crisp Cornish hens, zucchini, baby potatoes and cherry tomatoes all tossed in olive oil, oregano, thyme mixture. You&#x27;ll love this sheet pan meal!

Sheet Pan Spatchcocked Cornish Hens with Summer Vegetables

(2-1/2 pound) Cornish hens,

Kosher salt and pepper,

oregano

thyme leaves

baby yellow potatoes

cherry tomatoes,

zucchini,

Preheat oven to 375 degrees F.

Remove the giblets from the Cornish hens and...

Remove the giblets from the Cornish hens and place them on a cutting board, breast side down.

Using sharp kitchen shears cut down each side...

Using sharp kitchen shears cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, and lay it flat.

Optional: Near the bottom of the breast near...

Optional: Near the bottom of the breast near the legs there should be some loose skin. Cut a small slit on each slice of fat and put your legs through the hole. This helps hold the legs in place but it is completely optional.

Rub both birds with about 1 tablespoon olive...

Rub both birds with about 1 tablespoon olive oil, season the front and underside of the bird with kosher salt and pepper. Sprinkle with half of the oregano and thyme onto the bird and rub to coat the top and bottom.

Use the rest of the olive oil and...

Use the rest of the olive oil and herbs to toss with the vegetables. Season with the desired amount of kosher salt and pepper.

To a large rimmed sheet pan add the...

To a large rimmed sheet pan add the flattened Cornish hens and potatoes.

Cook for about 45 minutes, tossing the potatoes...

Cook for about 45 minutes, tossing the potatoes midway to keep them crispy and evenly cooked.

Remove from the oven and add on the...

Remove from the oven and add on the tomatoes and zucchini.

Cook for about another 15 minutes or until...

Cook for about another 15 minutes or until the chicken is fully cooked, internal temperature 160 degrees in the thigh.

Individual Cornish Game Hens always make a meal feel special and are a great holiday meal choice as well.  This simple roasting method leaves them with juicy, succulent meat and crispy golden skin.

Kosher Salt

Black Pepper (, freshly ground)

small Yellow Onion (,

Thyme

(each

Sage leaves

Olive Oil

Unsalted Butter

Shallot (, diced)

Garlic Cloves (, diced)

Rosemary

Lemon ((see ingredients above))

Set the Cornish hens out to come to room temperature about 1 hour before cooking.  Preheat the oven to 425 degrees and set a rack to the middle position of the oven.

While the hens are coming to room temperature, make the basting sauce.  In a small sauce pan over medium-low heat, combine the olive oil and butter.

Once the butter has melted add the shallot, garlic, rosemary and lemon slices.  Allow to simmer for 3 minutes and then remove from the heat to cool and infuse.

Stuff each hen with 1-2 onion wedges, 1 lemon wedge, 2 sprigs of thyme, 2 rosemary sprig halves, 2 sage leaves.  Tie the legs together with butcher twine, in a crossed position but not overly tightly.

Spray the sides of an 11-inch by 13-inch baking pan (this helps prevent the sides of the hens from sticking to the pan while cooking), add remaining lemon slices and any of the onion wedges that were not stuffed into the hens (separate them into pieces).

Baste the hens fully and place them with breasts up in the baking pan.  Cook on 425 degrees for 30 minutes.

Lower the heat to 350 and cook an additional 20 minutes.  When an instant read thermometer inserted into the thickest part of the thigh  reads 165 degrees remove the pan from the oven.

Allow the hens to rest for 15 minutes before serving. Reserve the flavorful pan juices to drizzle over the hens when serving.

Roasted Cornish hens are easy to prepare and great for special occasion dinners. They're seasoned with pantry spices and fresh herbs and roasted in the oven until the skin is golden and crispy. One hen is a generous serving for one person so, if you have sides, two people can easily share one.

Roasted Cornish Game Hens

cornish hens (about 1 1/2 to 2 pounds each)

½ teaspoon kosher salt

onion powder

paprika

black pepper

carrot,

celery,

garlic,

Preheat the oven to 400°F. Pat the hens dry with paper towels and place them in a baking dish that&#8217;s big enough to hold both of them so they aren&#8217;t touching.

In a small bowl, combine the olive oil, salt, garlic powder, dried thyme, onion powder, paprika, and black pepper.

Rub the oil mixture all over the hens and fill the cavity of each with the carrots, celery, garlic, and rosemary.

Tie the legs with kitchen twine and tuck the wings under the bird— this will prevent them from burning in the oven.

Roast the hens for 50 to 55 minutes or until an instant read thermometer registers 165°F in the thickest part.

Remove the pan from the oven and cover it with aluminum foil. Rest the hens for 10 minutes. You can carve them for serving or serve them whole. If you are serving four, you can also slice them in half for serving,

Had this for a special dinner with my girlfriend and it was a night I will never forget! Thank you for this recipe that will always have a special place in my heart.

My husband and I love Game Hens and I have made them three different ways before seeing your recipe. We LOVE yours the best!! The directions are clear and easy to follow, the birds looked toasty brown and were really crispy, the veggies inside were cooked to perfection (just a little crunchy) and the time between cooking and serving gave me enough time to make the wild rice I wanted.
This was the first recipe of yours I tried and I will definitely use others in the future! Thanks for making me look so good!

This Baked Cornish Hens recipe is surprisingly easy to make. Roasted to golden perfection, they have crispy skin that gives way to juicy, tender meat with every delightful bite. Serve these for weeknight dinners, Thanksgiving, or as an addition to any holiday spread.

Baked Cornish Hens

Cornish hens

smoked paprika

poultry seasoning

salt and pepper

chicken broth

Preheat oven to 425 degrees.

Drizzle the olive oil over the Cornish hens and sprinkle the spices throughout. Rub the spices onto both sides. Ensure the hens are fully coated and add additional spices if necessary.

Place the seasoned Cornish hens in a roasting pan or a baking dish.

Pour the chicken broth or water into the roasting pan to provide moisture during baking. This will help keep the hens tender and juicy. Be careful to pour it around the Cornish Hens so you don't disturb the spices on the skin.

Bake the Cornish hens for about 45 to 60 minutes, or however long it takes for them to reach an internal temperature reaches 165 degrees. Use a meat thermometer.

Once done, remove the hens from the oven and let them rest for a few minutes before serving. This allows the juices to redistribute and results in tender, succulent meat.

Roasted Cornish Hens are small and roast into an easy fancy dinner that&#039;s both wholesome and delicious.

cornish hens (about 1.5 pounds each)

salt

pepper

Preheat the oven to 400º F. Combine dry seasoning ingredients in a small bowl. Rub each hen with olive oil, then sprinkle with the seasoning mix. Season or salt the insides as well. See note below for additional seasoning options.

Place the hens on a foil or parchment lined baking sheet or pan, then place in the oven. If baking with vegetables, see the notes section below.

Bake for 45–55 minutes, or just until the centers reach 165º. Then skin should be browned and crisp as well.

Remove from the oven and let sit at room temp for 5–10 minutes before serving.

Nice, easy recipe. Produced lots of flavor and crispy skin. Very adaptable, as well. Thanks!

Thank you for the delicious and easy recipe! The Cornish hens were fabulous, and I received many compliments. I will make this recipe again. It's an easy dish for entertainment. The roasted potatoes and the broccolini helped me achieve an attractive presentation.  Merci beaucoup!

Thanks for the amazing details about roasted-cornish-hens.

Thank you for a great recipe. It’s super nice and complete and helpful.

So yummy! recipe Thanks for sharing this blog with us I hope it will help me and others so please post more blogs like this.

At my old school, they would serve this almost every year at the students' graduation and I loved it!! I can't believe I never thought to make it myself. Thanks so much for the recipe!!

You had me at "almost prep time." Cornish hens have always been a little intimidating to me, however you make it seem pretty simple!

This recipe is so easy to make and so delicious. A great recipe for entertaining too!

Thank you so much for sharing this amazing roasted cornish hens recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!

Glad to find this recipe because I just bought some cornish hens for a birthday dinner. These are really so easy to make and I love the presentation.

Juicy, golden roasted Cornish hens with a Taiwanese soy glaze — crisp skin, deep flavor, and easy make-ahead tips for the holidays. (1 hen per adult)

Roasted cornish hens recipe with sticky rice stuffing

tbsp light soy sauce

tbsp dark soy sauce

water ((120 ml))

mirin

tbsp coconut brown sugar

Chinese black vinegar

¼ tsp garlic granules

¼ tsp coarse sea salt

five-spice powder

tbsp glutinous rice flour

yellow onion (about 11 oz / 310 g)

carrots (about 13 oz / 370 g)

ghee

2-3 tbsp orange, apricot, peach, or cranberry jam (or marmalade)

Sticky rice stuffing (serve on the side)

Plan-ahead

Plan ahead — this recipe includes an overnight marinade to give the hens their deep flavor. Make the sauce and let the hens marinate in the fridge overnight before roasting the next day.

If you’re serving the hens with sticky rice stuffing, you can make it the same day, but I recommend preparing it ahead for a stress-free holiday. (See the recipe notes below for details.)

Before You Start:

Make thick soy sauce marinade

In a saucepan, combine light soy sauce, dark soy sauce, water, mirin, sugar, vinegar, garlic granules, salt, and five-spice powder. Bring to a gentle simmer over medium-low heat, stirring to dissolve the sugar (about 5–6 minutes). In a small bowl, mix glutinous rice flour with 4 tbsp water to make a smooth slurry, then whisk it into the sauce. Stir constantly until the sauce thickens slightly — it should be just thinner than maple syrup (about 2 minutes). Remove from heat and let cool; it will thicken a bit more as it cools.

Alternative ingredient note

If using tapioca starch, simmer for only 30 seconds. The sauce may look thick and gloopy at first — it will loosen overnight in the fridge. Please see more info in the recipe notes section below.

Make the sauce marinade:

Marinate cornish hens

Pat the hens dry and trim the wing tips for better presentation. Transfer the hens to containers, breast side down, and coat them all over (including the cavity) with about 5 tbsp of thick soy sauce per bird. Marinate overnight in the fridge, then flip them breast side up in the morning.

Marinate the hens:

Dice the vegetables

Cut the carrots into chunks and slice the onion into wedges. These will help prop up the birds during roasting. Set aside.

Prepare the vegetables:

Add cornish hens

After marinating, let the excess marinade drip off before baking. Reserve the leftover marinade to use later as a brushing sauce. Truss the hens, then brush each bird with ghee or softened butter on the side facing up.

Prepare the hens for roasting:

Roast cornish hens

Preheat the oven to 400°F (200°C). Drizzle the roasting pan with olive oil, add the carrots and onions, and place the hens breast side up on top of the vegetables. Roast on the middle rack for 45–50 minutes total.

Roast:

Baste with fat and sweet jam

After 30 minutes, remove the pan and baste the hens with the pan juices (mainly the rendered fat). For the sweet glaze, mix a spoonful of marmalade or jam with a splash of water and brush it over the breasts. Return the pan to the oven for another 15–20 minutes, basting every 10 minutes.

How to check the temperature for doneness

Check frequently — if the skin browns too quickly, loosely cover those areas with foil. The internal temperature should reach 165°F (74°C) at the thickest part of the thigh (without touching the bone). Let rest for 15 minutes before serving.

Baste with Fat and Glaze with Sweet Jam:

Sticky rice stuffing

If serving with sticky rice, warm it in the microwave with a splash of water. Keep it covered and warm so the rice stays soft and chewy.

Sticky rice stuffing:

Make pan jus

Transfer the hens and vegetables to a platter and cover with foil to keep warm. Add chicken stock to the roasting pan and scrape up the browned bits with a wooden spoon. Simmer briefly until the bits dissolve and the liquid reduces slightly. Pour into a serving bowl or gravy boat.

Make the pan jus:

How to garnish and serve it

Transfer the roasted carrots and onions to a large serving platter and place the hens on top. Spoon the sticky rice stuffing around the birds so guests can easily serve themselves. Garnish with sliced scallions and serve hot with the pan jus on the side.

Serve:

We made these this past weekend for family and friends and everyone loved it! Very simple to make but you do need to have the sauce ready in advance and marinate the birds overnight but that’s the reason the hens are so flavorful. The cooking time and temp are spot on for us. We paired the hens with our own creamed corn on the side. So rich, buttery, and absolutely delicious!

Chile, why wrestle with a whole turkey when these mini birds do the same job without all the drama? Cornish hens are my go-to when I want dinner that feels dressed up but doesn’t leave me sweating over the oven. You’ll get that crispy skin, juicy inside, and all the “wow” factor at the table, without waiting hours. Coming from someone who’s been cooking Southern classics since I could hold a skillet, just know this recipe works and your hens won’t ever come out dry or bland.

Baked Cornish Hens Recipe

Drizzle olive oil all over the Cornish hens, then sprinkle your spice mix like you mean it. Rub it in on both sides. Nobody likes a bland bird. Add a little more seasoning if you think they need it.

Place your seasoned hens in a roasting pan or baking dish, giving them a little breathing room so they roast instead of steam.

Pour chicken broth or water into the bottom of the pan (around the hens, not on top of them) to keep them juicy while they cook. Don’t mess up that pretty seasoning rub.

Roast the hens for 45–60 minutes, or until a meat thermometer hits 165°F in the thickest part. Skin should be golden and crisp, meat tender and juicy.

Take them out and let them chill for a few minutes before cutting in. That quick rest lets the juices settle so every bite is flavorful and moist.

Best Cornish Hens I have ever prepared. Turned out great!

These turned out so juicy! Thank you for the recipe.

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