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cornish-hen-recipe​

Roasted Cornish Hen (Golden & Juicy)

Elegant, individual-sized roasted Cornish hens with crispy golden skin and juicy, tender meat—easy prep and oven-roasted to perfection.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings: 2 (1 hen per person)
Course: Main Course
Cuisine: American, European
Calories: 550
Ingredients Method Notes

Ingredients
  

Main
  • 2 Cornish game hens 1–1.5 lb each
  • 2 tbsp olive oil or melted butter
  • 2 tsp kosher salt
  • 1 tsp black pepper
Flavor Boost (Recommended)
  • 4 garlic cloves smashed (or 1 tsp garlic powder)
  • 2 tsp paprika optional, for color
  • 1 tsp onion powder optional
  • 2 tbsp fresh rosemary or 2 tsp dried
  • 2 tbsp fresh thyme or 2 tsp dried
  • 1 lemon or lime, cut into wedges (for stuffing)
Optional (for moisture in pan)
  • 1 cup chicken broth optional

Method
 

Preheat oven
  1. Preheat to 425°F (220°C).
Dry the hens
  1. Pat hens very dry with paper towels (this helps crispy skin).
Season
  1. Rub hens all over with olive oil/butter, then season with salt and pepper.
  2. Optional: add paprika, onion powder, garlic powder for extra flavor.
Stuff & tie
  1. Stuff each hen with lemon wedges + garlic + herbs.
  2. Tie legs with kitchen twine (optional) and tuck wing tips under.
Roast
  1. Place hens breast-side up in a roasting pan or cast iron skillet.
  2. Optional: pour 1 cup chicken broth into the pan (around the hens).
Baste (optional but recommended)
  1. Baste with pan juices every 15 minutes for extra color and moisture.
Check doneness
  1. Roast 45–60 minutes total, until thickest part of thigh reaches 165°F (74°C).
Rest & serve
  1. Rest hens 5–10 minutes before serving for juicier meat.

Notes

  • Crispy skin tip: Drying the hens well is the #1 trick
  • If skin browns too fast, loosely tent with foil for the last 10–15 minutes
  • Storage: Refrigerate leftovers 3–5 days in an airtight container with juices
  • Freeze up to 3 months