Why You’ll Love This Recipe
Roasted Cornish Hens in the oven offer a beautifully elegant yet simple main course, perfect for holiday dinners or intimate gatherings. With tender, juicy meat and crisp, golden skin, these individual birds are seasoned with aromatic herbs and roasted to perfection. They deliver big flavor in a compact, easy-to-serve package that feels special without extra fuss.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cornish hens (thawed if frozen)olive oil or melted buttersalt and peppergarlic (minced)fresh or dried rosemarythyme or poultry seasoninglemon (sliced)onion (quartered)optional vegetables (carrots, potatoes, parsnips)
directions
Preheat oven to 400°F (200°C) and line a roasting pan or baking dish with foil or parchment.
Pat Cornish hens dry with paper towels and place them breast-side up in the pan.
In a small bowl, mix olive oil or melted butter with garlic, salt, pepper, rosemary, and thyme.
Rub the mixture all over the hens, including under the skin for maximum flavor.
Stuff each cavity with lemon slices and onion pieces.
Arrange optional vegetables around the hens in the pan.
Roast uncovered for 50–60 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F and the skin is golden brown.
Let rest for 10 minutes before serving.
Servings and timing
This recipe yields 2–4 servings (1 Cornish hen serves 1–2 people).Preparation time: 15 minutesRoasting time: 50–60 minutesResting time: 10 minutesTotal time: 1 hour 15–25 minutes
Variations
Glaze with honey and balsamic vinegar during the last 10 minutes of roasting.
Add smoked paprika or cayenne for a spicier rub.
Use orange slices instead of lemon for a citrus twist.
Brush with Dijon mustard before seasoning for extra tang.
Stuff with wild rice or garlic herb stuffing for a complete meal.
storage/reheating
Store leftover hens in an airtight container in the refrigerator for up to 3 days.Reheat in a 350°F oven, covered, for 15–20 minutes until warmed through.Freeze cooked hens for up to 2 months and thaw in the fridge before reheating.
FAQs
Do I need to tie the legs of the hens?
It’s optional but helps the birds cook evenly and look tidy.
Can I use frozen Cornish hens?
Yes, but thaw them completely in the fridge before roasting.
How do I keep the skin crispy?
Pat the skin dry and roast uncovered at high heat.
What sides go well with this dish?
Roasted vegetables, mashed potatoes, or a simple salad pair well.
Can I cook more than two hens at once?
Yes, just ensure they’re spaced out and adjust cooking time as needed.
What’s the difference between Cornish hens and regular chicken?
Cornish hens are smaller, more tender, and cook faster.
Can I marinate them overnight?
Yes, for deeper flavor, marinate them covered in the fridge up to 24 hours.
Can I cook them in a cast iron skillet?
Absolutely—just make sure it fits both hens and catches the juices.
Do I need to baste the hens?
Not required, but basting once or twice adds flavor and moisture.
Are Cornish hens suitable for a holiday meal?
Yes, they’re perfect for an elegant and individualized holiday main course.
Conclusion
Roasted Cornish Hens in the oven make for a stunning and satisfying meal with minimal effort. Their crispy skin, juicy interior, and herb-infused aroma transform a simple dinner into something memorable. Whether you’re entertaining guests or treating yourself, this recipe delivers impressive results every time.
Print
Roasted Cornish Hens in Oven
- Prep Time: 20 minutes
- Cook Time: 1 hour (20 min high heat + 40 min at 350 °F)
- Total Time: 1 hour 30 minutes (including resting)
- Yield: 2–4 servings (1 hen per person)
- Category: Main Course
- Method: Roast
- Cuisine: American
- Diet: Low Lactose
Description
Juicy, tender Cornish hens roasted in the oven with herbs and optional vegetables—elegant yet simple for special dinners.
Ingredients
- 2–4 Cornish game hens (1¼–1½ lb each), rinsed and patted dry
- 3 Tbsp olive oil or melted butter, divided
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried rosemary, crushed
- ½ tsp dried thyme
- ¼ tsp garlic powder
- Optional: 1 tsp lemon zest
- Optional vegetables: 1 lb potatoes (cut into 1″), 2 carrots (chopped), 1 onion (wedged)
Instructions
- Preheat oven to 450 °F (232 °C).
- If using, toss vegetables with 1 Tbsp olive oil, salt, and pepper; spread across a 9×13″ roasting pan or rimmed baking sheet.
- In a small bowl, combine remaining oil or butter with salt, pepper, rosemary, thyme, garlic powder, and lemon zest if using.
- Brush each hen all over with seasoning mixture. Tuck wings under; tie legs together if desired.
- Place hens breast-side up on rack over vegetables (or directly on pan if not using veggies).
- Roast at 450 °F for 20–25 minutes to crisp skin.
- Lower oven to 350 °F (177 °C); continue roasting 40–55 minutes, basting occasionally, until internal thigh temperature reaches 165 °F. Total cook time ≈55–65 minutes after reducing heat.
- Remove hens, tent with foil, and rest 10–15 minutes.
- Serve whole or halved, arranged over roasted vegetables.
Notes
- High initial heat crisps skin; reducing temperature ensures even cooking :contentReference[oaicite:0]{index=0}.
- Always check doneness with a meat thermometer: thigh temperature should reach 165 °F, or pull at 155–160 °F before resting :contentReference[oaicite:1]{index=1}.
- Resting allows juices to redistribute and carryover heat to finish cooking.
- Leftovers refrigerate up to 4 days or freeze up to 3 months :contentReference[oaicite:2]{index=2}.
- Vegetables roasted underneath soak up juices—make a one-pan meal.