Juicy, tender Cornish hens roasted in the oven with herbs and optional vegetables—elegant yet simple for special dinners.

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)

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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.

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.