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Roasted Cornish Hens

Perfectly tender and juicy, savory with bold flavor, roasted Cornish hens packed with fresh herbs and seasonings are unforgettable. Plus, they offer a beautiful meal.
Course Main
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 769kcal
Author Imma

Equipment

  • Large roasting pan 
  • Foil
  • Paring knife 
  • Small mixing bowl 
  • Meat thermometer  
  • Flavor injector  optional
  • Baster or large spoon  
  • Wire rack 
  • Small saucepan 

Ingredients

  • 4 Cornish game hens 
  • salt and pepper to taste 
  • 4 tablespoons (56g) garlic butter, softened
  • 1 tablespoon (15ml) olive oil 
  • 1 tablespoon (4-5g) Italian seasoning 
  • 1 tablespoon (12g) Creole seasoning  
  • 4 sprigs fresh rosemary 
  • 4 sprigs fresh thyme 
  • 4 bay leaves, halved  
  • 4 medium yellow onions, quartered 
  • 12 cloves garlic, roughly chopped 
  • 2 lemons, quartered 
  • 2 cups (475ml) chicken stock 
  • ½ cup (120ml) dry white wine 
  • ¼ cup (60ml) fresh lemon juice

Instructions

  • Rinse the Cornish hens with water, then pat them dry with paper towels. Generously coat with salt and pepper.
  • Preheat the oven to 450°F (232℃). The high temperature at the beginning will crisp the skin—line the bottom of a baking pan, cast iron, or roasting pan with foil.
  • Use your index finger to carefully loosen the skin on top of the hens and rub them underneath the skin with garlic herb butter. Plain butter also works. 
  • Lightly spray or coat the skin of hens with olive or cooking oil, then season with Italian and Creole seasoning.
  • Open up the cavity of the hens and stuff each one with the herbs, bay leaves, onion, garlic, and lemon. Just think of all those flavors infusing into the meat!
  • Tuck the wings under the hens and tie the legs together with kitchen twine. That helps the hens roast evenly and present well. Not doing this won't affect the taste if you don't have twine or time. 
  • Place the hens in a roasting pan and place extra herbs, garlic, lemon, and onions around them. Roast for 20-25 minutes.
  • While the hen is roasting, whisk the chicken stock, white wine, and lemon juice. Set aside.
  • After the hens have roasted for 20-25 minutes, reduce the oven temperature to 350°F (177℃).  
  • Baste the hen with the chicken stock mixture. Continue roasting for about 25-30 minutes or until juices run clear or an instant-read thermometer reaches 165°F (75℃). Make sure the thermometer doesn't touch the bone.
  • Optionally, you could use a marinade injector to inject hens with chicken mixture every 10 minutes.
  • Remove the pan from the oven and let the chicken rest for 5-10 minutes. Transfer fully cooked hens to a carving board and cut each one in half. Place them skin-side up on a plate.

Notes

  • No garlic butter? That's okay because plain butter works fine.
  • Cooking Cornish game hens is relatively easy. Remember, they cook faster than regular chickens due to their smaller size. Keep your eye on the oven, so they don't overcook!
  • Some prefer butterflying the hens to get that nice, crispy skin or grilling them after marinating. But I find that the regular basting and the garlic butter under the skin get the flavors into every inch of the meat while keeping it moist and juicy.
  • Use your fingers to apply the garlic butter and work quickly. If the bird is still cold, the butter solidifies quickly and is difficult to spread.
  • What's the best way to tell if Cornish game hens are done? A digital instant-read thermometer is a solid investment for any kitchen. They're easy to use and the best way to ensure perfectly cooked meat at every meal!
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition

Serving: 1half of Cornish hen | Calories: 769kcal | Carbohydrates: 3g | Protein: 55g | Fat: 46g | Cholesterol: 325mg | Sodium: 370mg | Potassium: 1025mg | Calcium: 43mg | Iron: 4mg