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Cornish Hens

Impressive and flavorful, these perfectly roasted Cornish hens are perfect for special occasions or cozy dinners, featuring a delightful blend of garlic, rosemary, and thyme.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces Rock Cornish Hens, thawed (~1.4 lb each) Make sure they are completely thawed.
  • 3/4 cup unsalted butter at room temperature
  • 2 teaspoons garlic, minced
  • 1/2 teaspoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon Kosher salt Adjust to taste
  • 1 tablespoon fresh ground black pepper Adjust to taste
  • 3 tablespoons olive oil

Method
 

Preparation
  1. Preheat your oven to 450°F.
  2. Remove the Cornish hens from their wrapping, take out any gizzards, and pat them dry inside and out with paper towels.
  3. Place a cooling rack on a baking pan to allow the heat to circulate around the birds.
  4. Arrange the hens breast-side up on the cooling rack.
  5. In a mixing bowl, combine the room temperature butter, minced garlic, chopped rosemary, and thyme to create a soft, spreadable herbed butter.
  6. Gently separate the skin from the breast meat of each bird and spread about two tablespoons of the herbed butter mixture under the skin of each hen.
  7. Smooth the skin back down over the butter.
  8. Rub the exterior of the hens with olive oil and sprinkle the Kosher salt and pepper generously over them.
Cooking
  1. Roast in the preheated oven at 450°F for 20 minutes.
  2. After 20 minutes, reduce the heat to 350°F.
  3. Continue roasting for about 40 more minutes or until the thickest part of the meat reaches 165°F.
  4. Baste the hens occasionally (every 25-30 minutes) with the pan juices to keep them moist.
  5. Let them stand for 10 minutes before serving to lock in the flavors.

Notes

Leftover Cornish hens can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Allow them to cool before storing and wrap tightly to prevent freezer burn. Experiment with different herbs for customized flavors.