This post may contain affiliate links. Please read our disclosure policy.

This Cornish hen recipe is an easy way to make an elegant meal.

Cornish hens are seasoned and roasted alongside vegetables until tender and juicy.

casserole dish with cooked Cornish Hen and vegetables

Holly’s Recipe Highlights

  • Flavor: Crispy, golden skin and tender, juicy meat infused with garlic, herbs, and a hint of citrus make this roasted Cornish hen irresistibly flavorful. 
  • Skill level: This is easy enough for home cooks but with techniques like seasoning, roasting, and temperature checking that require some attention to detail.
  • Serving suggestions: Serve these roasted Cornish hens with buttery mashed potatoes, roasted vegetables, a crisp green salad, or warm dinner rolls for a well-rounded meal.
potatoes , garlic powder , thyme , rosemary , oil , cornish hen , carrots , lemon , onion , salt and pepper with labels to make Roasted Cornish Hen

Ingredient Tips For This Cornish Hen Recipe 

  • Cornish Hens: Cornish hens are small birds, usually about 1.5 to 2 lbs each. You can find Cornish hens in the freezer section with chicken and turkeys (you can also order them online here).
  • Vegetables: Onions, carrots, and potatoes are cooked along with the hens for a complete meal in one pan. The juices from the hens will flavor the vegetables for a perfect meal. If you prefer to roast the hens without veggies, use a rack in the baking dish.
  • Seasonings: Rosemary, lemon zest, thyme, and garlic powder make the perfect rub for these Cornish game hens.

Variations

  • Cornish game hens can be stuffed with homemade stuffing like a holiday bird—ensure the center of the stuffing reaches 165°F.
  • Other vegetables can be added; try bell pepper or mushrooms.
  • You can also use a basic chicken blend, Italian seasoning, or zesty Cajun for a twist. Instead of olive oil, use leftover bacon grease to add a smoky flavor to the skin.

Recipe Tips

  • Thaw the hens in the fridge overnight before cooking.
  • Fresh herbs or lemon slices can be added to the cavity before cooking.
  • Cook until the hens reach 165°F with a thermometer in the thickest part of the breast.
  • Let the hens rest for 10 minutes before serving. If needed, the vegetables can be placed back in the oven while the hens rest.
close up of juicy Cornish Hen

Storing Leftovers

Leftover Cornish hens can be kept in the refrigerator in a covered container for up to 4 days and can be frozen for up to 3 months.

Use leftovers as you would use leftover chicken— in a chicken wrap, toss into soup, or add to a quick and easy buffalo chicken dip.

Create a Cornish Hen Feast with These Sides…

Did you enjoy this Roasted Cornish Hen Recipe? Be sure to leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
casserole dish with cooked Cornish Hen and vegetables
4.99 from 445 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Cornish Hen

Roasted Cornish hens are 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 servings
buy hollys book

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 the 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 roasting pan.
  • In a small bowl, combine the remaining 2 tablespoons of olive oil with 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 the vegetables and transfer the dish to the preheated oven. Reduce the temperature to 400°F.
  • Bake the hens uncovered 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 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 445 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
easy to make Cornish Hen in a casserole dish with vegetables and title
succulent Cornish Hen in a dish with vegetables and writing
juicy Cornish Hen with vegetables in a dish and close up photo with a title
Cornish Hen with vegetables in a dish with writing

Categories:

, , , , , ,

Recipes you'll love

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.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

4.99 from 445 votes (390 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Delish. I stuffed hens with rough-chopped apple and onions. This helps make the hens moist and slightly sweet. Also, you can dust hens in and out with sweet paprika. Great recipe.5 stars

  2. Delish!! I added lots of lemon juice and lots of different spices on the birds and the vegi’s. I cooked it in my toaster oven for about 1hour 15 minutes at 350 degrees. It came out really good, and very juicy! This is a keeper recipe.5 stars

    1. The oven temperature is listed in step 1 (Preheat oven to 450°F) and it is reduced in step 4 when the hens are added to the oven (Reduce heat to 400°F).

  3. Excellent. I mean absolutely excellent. I took mine out after 55 min and they were done – prob could have pulled at 45/50. The potatoes were velvet. My kids (1.5 and 3) basically ate a whole hen to themselves! Thank you for this. I might try and add fennel to the veggie mix next time5 stars

    1. Hi iam a metis ukrainin a meat hunter moose deer venison in ab ,love to see new recipes as Cornish, hens thank you ,

  4. Used this recipe for Thanksgiving! Just a small dinner of 4 and everyone got their own lil hen. I originally considered this recipe “too simple” but looks are deceiving! It’s absolutely perfect. The hens were a hit!5 stars

  5. Prepared and baked four hens for our holiday dinner. Simply delicious. Many thanks for sharing this recipe. It IS a keeper for me.
    Sincerely,
    Mrs Smith, USA5 stars

  6. I always cut my hens in half before roasting. They are my go to Christmas dish I love the herb recipe.
    best served with fried or roasted green beans.

  7. This is the umpteenth time I’ve lost my mind & track of time when it’s time to do hens. Your recipe has been my go-to easy, fast, one pot, & delicious recipe each time. I don’t normally comment on recipes but considering how often this one has saved me with the versatility & ease, and I’ve heard “This is delicious” from my beloved… I felt like I owed you all the stars.

    PS. I use several recipes on your site so thank you!5 stars

  8. The problem I had is that the bottom skin of the hens never browned; it was pale and not crisp at all. When they were done i realized and I cut them in half and stood them on end and put under the broiler to brown. If you are going to do this, then don’t wait until they are cooked thoroughly because it dries out some of the meat.3 stars

  9. Thank you for the cooking tips, Holly! I have been challenged to do “Thanksgiving in Miniature” this year by my husband. He wants it to look like we are giants eating whole turkeys . What a doofus. I’ll tag you on twitter and tiktok if it turns out!

      1. Hi! It then says to reduce the heat to 400 once the hens are in the oven. Is there a reason for this? Do the hens cook at 450 at all?

        Thanks!

      2. The initial high temperature helps to ensure really crispy skin. They do not roast at 450°F.

  10. Wow! this was a perfect weekday meal. easy to put together and clean up. The flavor of the hen and veggies were amazing! will definitely make again. thanks for sharing!!5 stars

  11. I’m talking to text as I head straight for my kitchen right this very minute to try out your Cornish hen recipe sounds perfect and just what I need I appreciate you so much