Roasted Cornish Hens
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These Roasted Cornish Hens will be your new favorite recipe for romantic date nights or to impress dinner party guests. They’re simple, elegant, and turn out perfectly every time with my easy step-by-step instructions.
The Best Roasted Cornish Hen Recipe
Whenever I come across beautiful Cornish hens like these, I just can’t help myself but buy a few. They’re just as easy to roast as a chicken, but the serving is even easier. All you have to do is slice them hen in half, and voila! you have 2 servings ready to go without any messy carving.
These hens are very easy to customize and switch up the seasoning, as well. I think after all these years of roasting chickens and Cornish hens I’ve perfected this as my absolute favorite seasoning. It’s fresh, herby, citrusy, laid over aromatics, and a touch smoky.
What are Cornish Hens?
Cornish hens are simply a particular breed of chicken. Sometimes referred to as Cornish game hens as well, this variety of chicken is much smaller than the standard chickens we usually see sold in grocery stores. They are typically 1 – 2 lbs each. The flavor isn’t much different than a regular chicken, either. They are an easy-to-serve variety of whole chicken that will allow each diner to have a full breast and leg with that delicious skin intact.
- Cornish hens – Mine were about 1.5 pounds each.
- Fresh herbs – I used rosemary and thyme.
- Onion & garlic – This is what we will use as a bed for our hens in the roasting pan like an au naturale roasting rack. Add more or less as you prefer!
- Lemon – I prefer to lay my lemon slices in the pan rather than on top of the chicken to keep the skin crispy.
- Olive oil – Other oils that would work are avocado, safflower, sunflower, or vegetable.
- Salt & pepper – Use as much or as little as you prefer.
- Italian seasoning – Make sure to find a no salt added mix. Otherwise, add less salt to the dry rub.
- Smoked paprika – This is my secret weapon in the kitchen! It packs so much more amazing flavor versus regular paprika.
- Red pepper flakes – You can use more, less, or none depending on your preference.
- Prep the hens: Combine all the dry rub ingredients in a small bowl. Dry the hens with paper towel, and season generously with the dry rub both inside and out.
- Prep the roasting pan: Preheat the oven to 425F. Add the fresh herbs, garlic, onion, and half the lemon slices to the roasting pan. Place the hens in the roasting pan over the bed of ingredients and drizzle olive oil all over the hens.
- Roast the hens: Roast, uncovered, for 50 minutes or until an instant-read thermometer registers 165F in the thickest part of the breast. Let the hens rest for 20 minutes and serve with remaining lemon slices. Garnish with fresh herbs if you have any leftover.
How To Serve
While you can serve these whole, as in, each person gets their own roasted Cornish hen, it is quite a lot of meat for a single serving, especially if your hens are closer to the 2 pound mark. I like to cut them in half after they’ve rested and serve each person half a hen.
To cut them in half, get yourself a nice and sharp long knife. A cleaver will work as well or my favorite a good pair of kitchen shears. Start slicing between the breasts and with steady and intentional force, use slicing motions until you’ve cut all the way through. That’s it! now you are ready to serve. Save those delicious pan drippings and drizzle over the meat.
What to Serve With Roasted Cornish Hens
As with chicken, Roasted Cornish hens will go with just about any sides you’re craving. I served mine with some creamy mashed potatoes, but give these ideas a try!
Veggies
- Garlic Herb Roasted Carrots
- Roasted Green Beans
- Skillet Green Beans
- Parmesan Roasted Broccoli
- Garlic Parmesan Roasted Brussels Sprouts
Potatoes
- Thyme Skillet Potatoes
- Rosemary Smashed Potatoes
- Potatoes au Gratin
- Cheesy Mashed Potatoes with Bacon and Chives
- Garlic Herb Red Potato Salad
Homemade Bread
Salads
- Kale and Quinoa Salad with Lemon Vinaigrette
- Avocado Cucumber Salad
- Creamy Cucumber Salad
- Mexican Street Corn Salad
- Mediterranean Coucous Salad
Expert Tips
- Use your hands to make sure the dry rub is coating every inch of your hens.
- Get yourself a digital instant-read thermometer to check the doneness of your hens. This will avoid the guesswork, over/under cooking, or slicing into the hens to check and losing all those juices.
- Want extra crispy skin? Sprinkle some salt over your hens 12-24 hours before you need to roast them. Pat the excess moisture and salt off before adding the dry rub.
- Feel free to play with the amounts called for in the dry rub to make it your own.
- Stuff the hens with some onion, herbs, and/or lemon wedges if you have extra that needs to be used up.
- Save those pan drippings of your roasted Cornish hens and drizzle over the meat when serving. It’s so good!
Leftovers
Your leftover roasted Cornish hens will last 3-4 days in the fridge or 1-3 months in the freezer. It reheats very well in the microwave. You can also keep some of the pan drippings and reheat the chicken in a skillet with the drippings to prevent it from drying out.
You can also use your leftover chicken to make some fantastic salads like these:
Did You Love This Recipe? Try These:
- Roast Chicken
- Moroccan Style Roast Chicken and Potatoes
- Lemon Roast Garlic Chicken Legs
- Garlic and Paprika Chicken
- Baked Chicken Breast
- Spatchcock Chicken
- Pressure Cooker Whole Chicken
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Roasted Cornish Hens
Video
Ingredients
Dry Rub
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 tablespoon Italian seasoning
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Combine all the dry rub ingredients together in a small bowl.
- Pat the hens dry with paper towels and generously season with the dry rub both inside and out.
- Preheat your oven to 425°F.
- In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens.
- Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165°F.
- Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and serve over mashed potatoes.
Equipment
Notes
- Your leftover roasted Cornish hens will last 3-4 days in the fridge or 1-3 months in the freezer. It reheats very well in the microwave. You can also keep some of the pan drippings and reheat the chicken in a skillet with the drippings to prevent it from drying out.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Love this recipe it’s simple and delicious with some fresh herbs added
Happy to hear you enjoyed it!
I was thinking about using a liquid turkey brine for approx 1hr/pound. Any issue with this?
Using a liquid turkey brine for your Cornish hen should work well. The general rule of 1 hour per pound is a good guideline. Just ensure the brine isn’t too salty for the smaller size of the hen compared to a turkey. Happy roasting! 🐔🍂👩🍳
This is absolutely my go to recipe for roast chicken of any kind. Quarters, drumsticks, hens. Hands down the best and most consistent recipe I’ve found for juicy, delicious chicken that even my stepkids like!
Thrilled to hear this recipe has become your go-to for various types of chicken! It’s always a win when the kids enjoy it too!
I have made this twice and in the process of making it again today. These Cornish hens are really tender and juicy. This time, however, I will apply salt for at least 12 hours so that the skin will be crisper.
I made this for Thanksgiving 2022 and making again tonight, as it was a huge hit! I also added marinated artichoke hearts to the pan. So delicious, thank you Jo!!
Our new favorite! My husband is finally a poultry fan! Thanks Jo!!!!
Ha, happy to hear it!
Absolutely delicious and tender.. The flavor was excellent
So good. I diced up some celery, carrots, and red potatoes tossed them with olive oil and a tiny bit of the rub and microwaved in a glass dish for 3 minutes. My plan was to roast rubbed hens on this – but – we lost power! My oven won’t light manually, so it was gas stove top all the way. I grabbed my Dutch oven and browned the hens on all sides then removed them to a dish. Threw the aforementioned veggies along with the quartered onion and chopped garlic in the Dutch oven and sauteed for about 5 minutes. Then added a cup of dry white wine to deglaze and let that cook down quite a bit. Then placed the hens on top and added about a cup of chicken bone broth, to just below hens. Brought to boil, covered and set on lowest flame for 45 minutes. I added asparagus pieces to cook after removing hens to rest, and they were a great addition. Leftovers, what leftovers? The smoked paprika makes this dish rock!!
Making “Fakesgiving” in March for my two teenage boys tonight. These little hens will be a perfect treat with smashed potatoes and a Caesar salad! Can’t wait to see their reaction to “tiny chickens”😂
LOL They’ll love it!
Fantastic!!!
This was a breath of fresh food. It was a refreshing and delicious meal that we enjoyed every bite of.
So glad you liked it!
I have to admit it was excellent I omitted the red pepper Anthis is possibly the best way I have had it. Thumbs up!!!
Best cornish hens I’ve ever had! I roasted 4 together. The lemon-garlic-onion-herb flavor is outstanding and the hens were moist. I added russet and sweet potatoes to the roasting pan as well.
I made this last night and totally forgot to take a picture, but it was Great!!!
I did not make mashed potatoes though. I cut up 5 small potatoes, 3 carrots, 1 yellow onion (the recipe didn’t say white or yellow), 5 garlic cloves, 4 sprigs of thyme, rosemary, 6 lemon slices and set the hens on top of all of that and drizzled with olive oil. Baked 60 min. I basted it 45 minutes in though and it was getting dry. I added some butter slices and that helped. Next time I will add a little chicken broth. But, the hens were moist and delicious though!!! Will def make again. Thanks Jo!
Absolutely delicious! We hosted a Christmas dinner party for 10 so I roasted 6 hens and tripled most of the rub and bottom layer ingredients. Probably should have used fewer lemon slices though as it was quite tangy! Paired it with a wild rice and beautiful spinach salad.