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Cornish Hen Recipe

Impressive yet simple, this Cornish Hen recipe features beautifully roasted hens with crispy skin and juicy meat, perfect for special occasions or a cozy dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Cornish hens (about 1¼ lbs each, thawed if frozen)
  • 3 tablespoons extra-virgin olive oil (or melted unsalted butter for a richer taste)
  • 4 cloves garlic (minced; substitute 1½ teaspoons garlic powder in a pinch)
  • 2 tablespoons fresh rosemary (finely chopped; dried: 2 teaspoons)
  • 1 tablespoon fresh thyme leaves (dried: 1 teaspoon)
  • 1 teaspoon kosher salt (adjust to taste; Diamond Crystal works well)
  • ½ teaspoon freshly ground black pepper
  • 1 piece lemon (quartered; adds brightness; try Meyer lemons for mild sweetness)
  • 4 sprigs fresh rosemary (for cavity and garnish)
  • 1 teaspoon smoked paprika (for color and gentle warmth)

Method
 

Preparation
  1. Preheat your oven to 400°F (205°C).
  2. Trim any excess fat from the hens and pat them thoroughly dry.
  3. In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, salt, pepper, and smoked paprika.
  4. Rub the garlic herb mixture all over each hen, including inside the cavity, under the skin of the breast, and over the drumsticks.
  5. Place two lemon quarters and two rosemary sprigs inside each cavity. If available, truss the legs with kitchen twine.
  6. Set the hens breast-side up on a wire rack over a rimmed baking sheet.
Cooking
  1. Slide the tray into the middle oven rack and roast for 50–60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
  2. Transfer the hens to a platter and let them rest, loosely tented with foil, for 10 minutes.

Notes

Pair with roasted vegetables and mashed potatoes for a comforting meal. Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months.