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Cornish Hen Recipe

Easy Cornish Hen Recipe

This cornish hen recipe delivers tender, juicy meat with crispy golden skin that will impress your dinner guests. The herb and garlic rub creates amazing flavors while keeping the preparation surprisingly easy. Each hen serves one person perfectly, making portion control simple for your meal planning.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 3 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Traditional
Calories: 578
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 whole Cornish game hens 1.25-1.5 pounds each, thawed if frozen
Herb and Garlic Rub
  • 1 clove garlic finely grated
  • 1 lemon lemon zest freshly grated
  • 2 teaspoons fresh rosemary finely minced
  • 2 teaspoons fresh thyme finely minced
  • 1 teaspoon paprika regular, sweet, or smoked
  • 4 tablespoons olive oil or avocado oil
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground black pepper

Equipment

  • Roasting Pan with Rack
  • Medium mixing bowl
  • Meat thermometer
  • Butcher's Twine
  • Paper towels
  • Spatula

Method
 

  1. Preheat your oven to 425°F for optimal roasting temperature.
  2. Pat the hens completely dry inside the cavity and outside with paper towels. Set aside.
  3. In a medium-sized bowl, mix together the garlic, lemon zest, rosemary, thyme, paprika, salt, pepper, and oil until well combined.
  4. Evenly divide the garlic and herb rub between the hens and coat them thoroughly on all sides and inside the cavity.
  5. Truss the hens by tucking the wings behind and tying the drumsticks together with butcher's twine.
  6. Transfer the hens to a roasting pan on a rack. Using a spatula, scrape all remaining herb and garlic oil rub onto the top of the hens.
  7. Bake in the oven on a lower rack for 50-60 minutes or until the thickest part of the breast reads 163° to 165°F on a meat thermometer.
  8. Remove the game hens from oven and let rest for 2-3 minutes before serving.
  9. Cut the hens in half along the spine, or serve them whole with optional garnishes of lemons, fresh rosemary, and thyme. Remember to remove the butcher's twine before serving.

Notes

Storage: Cover and refrigerate for up to 4 days. Freeze well-covered for up to 3 months.
Reheating: Place in pan with 1/2 cup water, cover with foil, and bake at 350°F for 15-20 minutes.
Pro Tips: Use a meat thermometer for perfect doneness. Add chopped onions, carrots, and celery to the roasting pan for extra aromatics. Let hens come to room temperature 30 minutes before cooking for even results.