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Cornish Hen Recipe
A savory, garlic herb roasted Cornish hen baked to golden perfection for a cozy, delicious dinner.
Full Recipe Introduction
You know what? There’s something truly special about a petite Cornish hen sitting at the center of your table—crispy skin infused with garlic herb goodness, fragrant rosemary sprigs tucked beneath its wings, and just the right amount of savory juices. This Cornish Hen Recipe arose from countless holiday dinners and impromptu Sunday suppers, where I tested variations—oven temperatures from 375°F to 425°F, garlic-rosemary blends with fresh and dried herbs, even a quick brine experiment. The result? A reliably juicy, crowd-pleasing roast that feels festive yet uncomplicated. It’s perfect for two—or easily scaled up for four—and it highlights why I adore small poultry: lean protein, stunning presentation, and minimal leftovers (unless you want them!). Plus, each tender bird clocks in around 350 calories with about 25g of protein, making it a healthy yet indulgent option. Let me walk you through why this roasted Cornish hen stands out, and how you can whip it up for a midweek meal or a special occasion.
Why You’ll Love This Recipe
- Personalized seasoning: garlic herb rub with fresh rosemary and thyme delivers a savory punch without fuss.
- Perfectly portioned: individual hens mean no carving contest—every guest gets their own.
- Oven-baked ease: pop them in the oven and relax—no rotisserie or complicated tools needed.
- Quick prep: under 20 minutes of hands-on time.
- Versatile sides: pairs beautifully with roasted root veggies, creamy mashed potatoes, or a crisp green salad.
- Healthy indulgence: lean protein with under 400 calories per hen, thanks to minimal added fat.
- Crowd-pleaser: elegant enough for company, cozy enough for family dinner.
- Flavor variations: swap herbs or add citrus for endless twists.
- Make-ahead marinade: mix the rub a day ahead to deepen flavors.
- Leftover potential: shredded hen slides into sandwiches, salads, or soups.
Ingredients
• 2 Cornish hens (about 1¼ lbs each, thawed if frozen)
• 3 tablespoons extra-virgin olive oil (or melted unsalted butter for richer taste)
• 4 garlic cloves, 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 lemon, quartered (adds brightness; try Meyer lemons for mild sweetness)
• 4 sprigs fresh rosemary (for cavity and garnish)
• Optional: 1 teaspoon smoked paprika (for color and gentle warmth)
Tip: Choose hens with clear, smooth skin and no unpleasant odor. Pat dry before seasoning to ensure crispy skin.
Directions
- Preheat and prep. Preheat your oven to 400°F (205°C). While it heats, trim any excess fat from the hens and pat them thoroughly dry—this step is vital for crisp, golden skin.
- Make the rub. In a small bowl, whisk together olive oil, minced garlic, chopped rosemary and thyme, salt, pepper, and smoked paprika. You’ll notice the aroma alone invites you to taste.
- Season generously. Rub the garlic herb mixture all over each hen—inside the cavity, under the skin of the breast, and over the drumsticks. Tucking herbs under the skin intensifies flavor right at the meat’s surface.
- Stuff and tie. Place two lemon quarters and two rosemary sprigs inside each cavity. If you have kitchen twine, truss the legs for even cooking—otherwise, tuck the legs under the body.
- Roast on a rack. Set hens breast-side up on a wire rack over a rimmed baking sheet. The rack lets air circulate and keeps the bottom crisp—no soggy undersides here.
- Roast to juicy perfection. Slide the tray into the middle oven rack. Roast for 50–60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Look for beautifully browned skin that crackles as you slice.
- Rest before serving. Transfer hens to a platter and let them rest, loosely tented with foil, for 10 minutes. Resting seals in juices—skip this at your own peril (dry meat!).
Tip: If you like a little color boost, flip the broiler on for the last 2–3 minutes, watching closely to avoid burning.
Servings & Timing
Yield: 2 individual Cornish hens (serves 2–4)
Prep Time: 15 minutes (or 5 minutes if you mixed the rub ahead)
Cook Time: 55 minutes
Rest Time: 10 minutes
Total Time: about 1 hour 20 minutes
Variations
• Citrus twist: swap lemon for orange slices and add a pinch of coriander for a slightly sweet aroma.
• Spicy kick: mix in ¼ teaspoon cayenne pepper or red pepper flakes to the rub.
• Herb swap: use fresh sage and tarragon in place of rosemary and thyme for a French-inspired twist.
• Vegan marinade: brush halved cauliflower heads with this garlic herb mix and roast similarly for a plant-based main.
• Citrus-glazed finish: brush with honey-lemon glaze during last 10 minutes of roasting for a glossy coat.
• Asian flair: substitute soy sauce for salt and add grated ginger, serve with steamed bok choy.
Storage & Reheating
Refrigerator: Store leftover hens in an airtight container for up to 3 days.
Freezer: Remove meat from bones, place in freezer bags, and freeze up to 3 months.
Reheating: Gently reheat individual portions in a 325°F oven for 10–12 minutes, covered with foil to retain moisture; or slice cold for salads and sandwiches.
Make-Ahead Tip: Marinate hens up to 24 hours ahead and refrigerate, then bring to room temperature for 30 minutes before roasting.
Notes
• I learned through trial that patting the skin completely dry—and not overcrowding the pan—makes all the difference for even browning.
• If your hens vary in weight, adjust roasting time by about 5 minutes per extra ¼ lb.
• The little steam pockets under the skin mean your garlic herb rub won’t just sit on top—it permeates each bite.
• Don’t skip the lemon and rosemary in the cavity—they infuse the meat from the inside, subtly aromatic and fresh.
FAQs
Q: Can I roast more than two hens at once?
A: Absolutely—as long as there’s space around each for air to circulate, you can roast up to four on a large sheet pan.
Q: My skin didn’t crisp up; what went wrong?
A: Likely moisture—always pat hens very dry, omit tin foil until the resting stage, and use a rack if you can.
Q: Can I grill Cornish hens instead of baking?
A: Yes—spatchcock them flat, grill over medium heat for about 45 minutes, flipping halfway, until internal temp hits 165°F.
Q: Is brining necessary?
A: Not with this recipe; the garlic herb rub plus lemon and rosemary in the cavity keeps the meat juicy. A quick 30-minute brine adds extra moisture if you like.
Q: What sides pair best with roasted Cornish hen?
A: Roasted root vegetables, creamy polenta, garlic mashed potatoes, or a simple arugula salad with Parmesan.
Q: How do I know when hens are done without a thermometer?
A: Piercing the thigh should release clear juices—not pink—and the legs should wiggle easily at the joint.
Q: Can I prep this recipe gluten-free?
A: It’s naturally gluten-free as long as you double-check labels on garlic powder or other spices.
Q: Any tips for carving?
A: Let hens rest, then use a sharp chef’s knife: slice between leg and body, cut through the joint, then halve the breast along the keel bone.
Conclusion
This Cornish Hen Recipe brings together effortless prep, savory garlic herb flavors, and a stunning presentation that’s both intimate and celebratory. Give it a try this week—leave a comment with your favorite herb combo or share your photos on Instagram (tag me!). And if you loved this, you might enjoy my Rosemary Focaccia or Skillet Lemon Chicken for your next cozy dinner adventure.
Happy cooking—and here’s to many delicious, herb-scented memories around your table!
Cornish Hen Recipe
Ingredients
- 2 Cornish hens about 1¼ lbs each, thawed if frozen
- 3 tablespoons extra-virgin olive oil or melted unsalted butter for 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 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)
Instructions
- Preheat your oven to 400°F (205°C). While it heats, trim any excess fat from the hens and pat them thoroughly dry—this step is vital for crisp, golden skin.
- In a small bowl, whisk together olive oil, minced garlic, chopped rosemary and thyme, salt, pepper, and smoked paprika.
- Rub the garlic herb mixture all over each hen—inside the cavity, under the skin of the breast, and over the drumsticks. Tucking herbs under the skin intensifies flavor right at the meat’s surface.
- Place two lemon quarters and two rosemary sprigs inside each cavity. If you have kitchen twine, truss the legs for even cooking—otherwise, tuck the legs under the body.
- Set hens breast-side up on a wire rack over a rimmed baking sheet. The rack lets air circulate and keeps the bottom crisp—no soggy undersides here.
- Slide the tray into the middle oven rack. Roast for 50–60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Look for beautifully browned skin that crackles as you slice.
- Transfer hens to a platter and let them rest, loosely tented with foil, for 10 minutes. Resting seals in juices—skip this at your own peril (dry meat!).
