Roasted Cornish Hens are an effortless dinner of tender, juicy meat with the crispiest skin. A meal that feels special without being fussy.
Roast Chicken, large or small, can be a fancy Dinner recipe for a special occasion, or a Sunday night Main Course to use in leftovers all week.
Sabrina’s Roasted Cornish Hens Recipe
Cornish Hens are a gorgeous meal for the holidays and special occasions. These mini chickens might look super special, but they are easy enough to add to your weeknight dinner rotation on a regular basis. Serve with classic comforting sides just like you would with roasted chicken. They go great with Mashed Potatoes, and Roasted Broccoli. Since Cornish Game Hens are leaner than regular chicken, the leftovers make a healthier addition to Chicken Salad. Check out my variations below, as well as how to get the most value from buying hens in the store.
Recipe Card
Ingredients
- 4 whole Cornish Game Hens
- 1/4 cup olive oil
- 1 tablespoon kosher salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 lemon , zested and cut into 4 wedges
- 1 yellow onion , cut into 8 wedges
- 1 green apple , cored and cut into 8 wedges
- 1 rib celery , cut into 4 sticks
Instructions
- Preheat the oven to 425 degrees.
- Remove giblets (if there are any) and dry the Cornish hens with paper towels inside and out.
- Rub the Cornish hens all over with the olive oil and place on a large baking sheet lined with foil.
- In a small bowl mix together the salt, black pepper, paprika, garlic powder, dried thyme and lemon zest.
- Sprinkle the seasoning mixture all over the Cornish hens inside and out.
- Stuff each hen with onion, apple and celery.
- Cook for 10 minutes, then lower heat to 375 degrees and cook for 45-55 minutes or until the middle of the thigh reads 165 degrees on a probe thermometer.
- Loosely tent with foil, let rest for 10 minutes, then cut the hens in half down their backbones to serve.
Nutrition
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Chef’s Note
One bird per person is a good rule of thumb when purchasing Cornish Hens. They can be a bit pricier than regular broiler chickens, so I try to get them on sale, which usually happens a couple of times in a year. Luckily they come frozen, so you can stock up for a future dinner, or thaw overnight for the next day.
How to Store
- Serve: Let the hens rest for 10 minutes before carving so the delicious juices get soaked up and keep the chicken moist. These chickens can be at room temperature for up to 2 hours before they need to be stored.
- Store: Cool the chicken meat completely and slice before storing for easier use. Store chicken pieces in an airtight container in the refrigerator for up to 4 days.
- Freeze: Place cool chicken pieces, with bones removed, into a freezer-safe bag and seal tight. Freeze leftover Roasted Cornish Game Hens for up to 3 months and thaw overnight in the fridge before reheating.
Variations
- Herbs & Spices: Fresh rosemary is a perfect herb for poultry. Add fresh rosemary sprigs to the stuffing, or use rosemary leaves as the rub. Another great poultry rub is dried Italian Seasonings and a bit of red pepper flakes.
- Potatoes: Roast potatoes along with the chickens to make an easy meal all at once. Use 1 pound small gold potatoes and toss in olive oil and seasonings. Add to the sheet pan with the hens and cook until fork tender.
- Veggies: Place your favorite veggies around the birds on the baking sheet to make easy Roasted Veggies. While the birds are resting, stir the veggies and pop back into the oven for 5-10 more minutes to cook off the chicken juices.
- Herb Butter: Make Butter Roasted Cornish Hens instead of using the vegetable oil and dried seasonings. A ¼ cup of compound butter with fresh herbs like rosemary, oregano, marjoram, and minced garlic is perfect to rub on your little chickens.
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