Looking for a fancy recipe for a special occasion at home?

This roasted Cornish hen recipe or “game hens” is simple to prepare, delicious, and as easy as it is elegant.

Roasted Cornish Hen on vegetables

You’ll Love This Cornish Hen Recipe Because…

  • This recipe comes together in just one dish for easy cleanup.
  • Cornish game hens come out tender and juicy with crisp skin.
  • The juices from the game hens flavor the veggies for a cozy, delicious meal.
  • This recipe looks gourmet, but it’s as easy as could be!
vegetables in a dish and hen on a plate to make Roasted Cornish Hen

What You’ll Need for This Cornish Hen Recipe

Cornish Hen: Cornish hens (aka game hens) are a breed of chickens that weigh about 1 ½ to 2 pounds as opposed to a regular chicken that weighs 4 or more pounds. Cornish hens are fully matured at a smaller weight, and the meat is super tender. You can most often find them at the grocery store in the freezer near the frozen turkeys.

Rub: A simple mixture of olive oil and herbs flavor the skin. Rosemary, lemon zest, thyme, garlic powder, salt, and pepper create the perfect savory taste.

Vegetables: Potatoes, carrots, and onions are added to the pan. Arrange the veggies around the hens, and once cooked, remove the hens and stir the veggies into all of the delicious juices for extra flavor!

Variations

Try tucking sprigs of fresh rosemary, thyme, or oregano amongst the veggies, or rub the outside of the hen with your favorite seasoning mix for a super savory skin!

Chunks of zucchini, squash, brussels sprouts, or bell peppers can be added to the pan with the other veggies.

spreading olive oil mixutre to make Roasted Cornish Hen

How to Cook Cornish Hens

  1. Brush the hens with oil and season. Tuck wings under the bird and place them on a pan. Arrange vegetables around the cornish hens.
  2. Bake, uncovered according to recipe directions below.
  3. Remove hens from the oven and let them rest before serving.

PRO TIP: Place the roasting pan under the broiler until the skin turns golden brown and gets crispy!

Roasted Cornish Hen before cooking in a casserole dish

Tips for Perfect Cornish Hen

  • For best results, rub some salt into the cavity of the hens to draw more moisture out while it roasts; this also helps season the meat a little more.
  • A few sprigs of fresh herbs or a slice of lemon can be added to the cavity as well.
  • If you save bacon grease, this is a perfect way to substitute bacon grease for the olive oil, adding another subtle layer of flavor!
  • The most important tip is to ensure that the chicken is cooked to a juicy 165°F. I remove the hens from the oven at 160°F as the temperature will continue to rise as they rest.

Elegant Sides to Pair with Cornish Hens

Did your family love this Roasted Cornish Hen recipe? Leave a comment and a rating below.

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baked Roasted Cornish Hen in a casserole dish with potatoes and carrots
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Cornish Hen

Roasted Cornish hen is tender and juicy with a crispy, golden-brown skin.
Prep Time 20 minutes
Cook Time 55 minutes
Rest Time 10 minutes
Total Time 1 hour 25 minutes
Servings 4
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Ingredients  

  • 2 cornish hens about 1.5 pounds each
  • 3 tablespoons olive oil divided
  • ½ teaspoon kosher salt or to taste
  • ½ teaspoon dried rosemary crushed
  • ½ teaspoon lemon zest
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon garlic powder

Optional Vegetables

  • 1 pound potatoes cut into 1-inch pieces
  • 2 carrots cut into 1-inch pieces
  • 1 onion cut into 1-inch wedges
  • salt and black pepper to taste

Instructions 

  • Preheat oven to 450°F.
  • If using, toss the vegetables with 1 tablespoon olive oil and season with salt & pepper to taste. Place in the bottom of a 9×13-inch baking dish or rimmed baking sheet.
  • In a small bowl, combine the remaining 2 tablespoons of olive oil with kosher salt, rosemary, lemon zest, pepper, thyme, and garlic powder. Brush hens with the olive oil mixture. Twist wings to tuck under the bird. Tie legs together with twine if desired.
  • Place cornish hens on top of the vegetables in the baking dish. Transfer the dish to the oven and reduce heat to 400°F.
  • Bake for 55 to 65 minutes or until the hens reach 165°F* with a thermometer. Ensure the thermometer does not touch the bone.
  • Transfer the hens to a serving plate and loosely tent with foil for 10 minutes.
  • Stir the vegetables into the juices on the pan. If needed, you can place them back into the oven as the hens rest. If the vegetables are cooked to your liking, turn the oven off and place them in the oven to keep warm.
  • Cut hens in half using kitchen scissors and serve with the vegetables.

Notes

Cornish hens can range in size from 1.5 to 2.25 lbs. Cooking time can vary slightly based on the size of your hens.
Poultry should reach a final temperature of 165°F in the thickest part of the meat with the thermometer not touching the bone. I remove the hens from the oven at 160°F as they will continue to cook as they rest and will reach 165°F. 
Leftovers will keep for 4 days in the refrigerator and 3 months in the freezer. 
4.99 from 440 votes

Nutrition Information

Calories: 568 | Carbohydrates: 6g | Protein: 39g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 227mg | Sodium: 450mg | Potassium: 669mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5338IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course
Cuisine American
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tender Roasted Cornish Hen with writing
baked crispy Roasted Cornish Hen with writing
juicy Roasted Cornish Hen in the dish and close up with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. Absolutely screw-up proof!!

    I’ve made this recipe a dozen times since I found it, changing up a little here or there every time, and it just doesn’t matter – this technique & time is simply perfect. Change all the veggies? Still yummy. Forget to drop the temp down from the 450 start? Super crispy skin but still tasted great and not even dried out. It goes together quickly, and as long as you use your biggest pan and max out the veggies under the chickens, it’s an easy one-pan set & forget meal that serves up so elegantly it’ll convince others you worked extra hard in the kitchen.5 stars

  2. If you leave the bird tightly trussed up with its elastic string in place, then the heat is not able to penetrate into the groin area, and it could well be underdone and still ‘bloody’ in spite of a good colour to the skin.

  3. I’m planning to make this for Easter. If I half the hens before baking, does that affect the baking time? Would you recommend this or not? I’m also not baking the veggies with the hens. Thanks