This roasted Cornish hen recipe is easy to make yet looks impressive. Season the hens and roast them over potatoes and carrots until the meat is juicy and the skin is crispy.
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Other Ingredients
- Vegetables: Potatoes, carrots, and onions roast under the hens and soak up all of the juices adding extra flavor. Add other vegetables like bell pepper or mushrooms.
- Note: You can skip the vegetables and cook the hens on a rack if preferred.
- Seasonings: Rosemary, lemon zest, thyme, and garlic powder make the perfect rub.
Variations
- Stuff the Cornish game hens with homemade stuffing. This will increase cooking time, ensure the center of the stuffing reaches 165°F.
- Swap the seasoning for a chicken seasoning blend, Italian seasoning, or zesty Cajun for a twist.
- Try Bacon grease in place of olive oil.
How to Cook Cornish Hen
- Vegetables: Toss the vegetables with oil and seasonings and place in a pan.
- Season: Season the Cornish hens and place them on top of the vegetables.
- Roast: Bake, uncovered according to recipe directions below.
Recipe Tips
- Thaw frozen hens in the fridge overnight.
- Add fresh herbs or lemon slices 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.
Storing Leftovers
Store leftover Cornish hens in the refrigerator in a covered container for up to 4 days or freeze leftovers for up to 4 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.
Did you enjoy this Roasted Cornish Hen Recipe? Leave a comment and rating below.
Equipment
- 9 x 13-inch Casserole Dish or rimmed baking sheet
Ingredients
- 2 (about 1.5 pounds) each cornish hens
- 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
Nutrition Information
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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.
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.
Looking forward to cooking 8 c hens for Easter. Was wondering, do you make a gravy with this?
You absolutely can make a gravy for these Cornish Hens Michele! I would use the drippings in this recipe.
Oven temp????
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).
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 time
This recipe is great. Simple and delicious, it’s a winner!
thank you
Hi iam a metis ukrainin a meat hunter moose deer venison in ab ,love to see new recipes as Cornish, hens thank you ,
Delicious Recipe. Cooked the C Hens for my wife on her birthday
So glad you loved them! Happy Birthday!
Please leave oven temperature in recipe instructions
Hi Norma, you can find this in Step 1 of the instructions: Preheat oven to 450°F.
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!
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, USA
Tried this for the first time for our small Thanksgiving, So good! This will become a regular for the holidays.
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.
Looks fantastic. Would like to try soon.
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!
I’m so glad you loved it, thank you so much for coming back and leaving a comment and review!
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.
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!
This gave me a chuckle! I would love to see how it turns out Kasey!
What temperature do you cook it at?
Hi Pamela, this can be found in step 1 of the recipe. Preheat oven to 450°F.
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!
The initial high temperature helps to ensure really crispy skin. They do not roast at 450°F.
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!!
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