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.
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.
Ingredients
Get ready for the most flavorful Cornish hens you’ve ever tried. Keep scrolling for the full recipe ingredient amounts.
- 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.
How to Roast Cornish Hens
- 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
Some 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
Ingredients
- 2 whole Cornish hens (about 1 1/2 lb each)
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 large onion (cut in quarters)
- 6 cloves garlic
- 1 lemon (cut in slices)
- 2 tablespoon olive oil
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
Video
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.
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.
I tried this for only 1 hen since my wife and I were going to split it. I only had a large Dutch oven and was afraid that the dry ingredients would burn so added 4 tbsp. of chicken broth as I started cooking it. Was a big success. Letting it sit for 30 minutes was perfect. I put the herbs on top of the hen, and eventually the fell into the liquid that formed on the bottom.
Hi! Do you recommend putting the herbs and chicken directly on the pan, or put them on a roasting rack? I want to make these, but in the past the top of the hens come great but the bottom always seems to need more time. Thanks!
I didn’t put them on a rack, but if that’s your experience, you can definitely use a rack, this way the cornish hens will roast a bit more on the other side as well.
Delicious and so easy to make. I did make a quick pan sauce by deglazing with some vermouth then adding a little chicken stock to reduce. REALLY awesome.
Thank you! Thank you Thank you! The roasted cornish hens were delicious. The only item I left out was the red pepper flakes.
Trying this for our small family Thanksgiving dinner. Just popped in the oven. Fingers crossed.
I decided to make the hens instead of turkey this year. Going to follow your recipe but I have a couple of questions if you don’t mind…. 1) My family and I love lots of drippings (sauce instead of gravy.) Do you suggest adding stock to the pan along with more seasonings to I can have sauce/juis with it? 2) Hiw long would it take to cook 6 hens weighing 1.4 pounds each? 3) Should I ad rub under the skin? Thank you so much! I can’t wait to make this!
You can definitely add more liquid to the pan if you guys like all the delicious drippings. So to cook 6 hens it would still take the same amount of time, just make sure they’re not stacked and they’re all in a single layer.
Hi! I’ve used this recipe the last 3 thanksgivings on Cornish hens and my family has loved it! This year though, I’m doing a whole chicken instead of Cornish hens, how much would the amount of the ingredients increase? And how much would the cooking time and temp change?
Thanks so much!
You can keep the same temperature but the time depends on how big your chicken is, usually it’s about 20 minutes per pound.
Hi Jo, I have to tell you that your recipe for Cornish Game Hens is simply the best!!!
Would the “rub ingredients” also work for a Thanksgiving Turkey?
Also, this is the only recipe that I would ever consider. Simply delicious. Thank you
so very much.
My best~ Susan
From the cold, snowy, freezing temperatures in Minneapolis, MN, I wish you and your family a very Happy Thanksgiving!
Hi Susan! The rub ingredients would be perfect for a turkey! Also feel free and change the rub ingredients to include herbs and spices you like! Stay warm and Happy Thanksgiving!
Thank you for getting back to me so quickly, Jo. I’ll be using this rub for my 13# turkey next week. Is there an easy way to calculate how to increase the ingredients for the rub? Also, what do you think about basting with some white wine and butter while the turkey roasts?
Yep, if you hover over the number of servings and move the slider to let’s say 12 servings (that should be enough for 12lbs) the ingredient amounts will automatically change to the required amounts. A white wine butter sauce sounds great!
Jo, thank you again. Yes, you’re absolutely right about hovering over the servings and now I’ve got it…lol!
So good. Spice rub was perfect, and the flavor from the herbs and lemon really came through without being overpowering!! First time making cornish hens, won’t be the last!!!!