Welcome to the most delicious and straightforward Roasted Cornish Hen Recipe you’ll ever need. If you’re looking to create an elegant, impressive meal with minimal fuss, you’ve found your answer. These small, tender birds are perfect for a special weeknight dinner, a romantic meal for two, or a holiday feast. We’ll guide you through every step to ensure your Cornish hens come out of the oven with incredibly juicy meat and perfectly crispy, golden-brown skin. Say goodbye to dry, bland poultry forever!
What is a Cornish Hen?
A Cornish hen, or a Cornish game hen, is a specific breed of broiler chicken from Cornwall, England. Despite the name, it can be a male or a female. They are much smaller than a standard chicken, typically weighing between one and two pounds. This petite size makes them ideal for a single, generous serving, which adds a touch of personal elegance to any dinner plate.
Why This is the Best Cornish Hen Recipe
There are many ways to cook a Cornish hen, but this roasted Cornish hen recipe is designed for perfection. Here’s why you’ll love it:
- Simple Ingredients: It uses common pantry staples to create an incredibly flavorful herb butter.
- Foolproof Method: The instructions are clear and simple, guaranteeing a juicy bird with crispy skin, even for beginner cooks.
- Elegant Presentation: Serving a whole roasted hen per person is an easy way to elevate any meal into a memorable dining experience.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity and the quality of its ingredients. The star is a savory herb butter that bastes the hen from the inside out.
- Cornish Hens: Two 1.5 lb Cornish hens, giblets removed.
- Unsalted Butter: Softened to room temperature for easy mixing.
- Garlic: Freshly minced garlic provides the best flavor.
- Herbs: A classic combination of fresh rosemary, thyme, and parsley.
- Seasoning: Kosher salt and freshly cracked black pepper.
- Lemon & Onion: Used to stuff the cavity, adding moisture and aromatic flavor.
- Olive Oil: To coat the skin for that final crispy finish.
How to Make the Perfect Roasted Cornish Hen Recipe
Follow these steps carefully for a flawless result. The key is to prepare the hens properly and roast them at the right temperature.
1. Prepare the Hens
First, preheat your oven to 400°F (200°C). Remove the Cornish hens from their packaging and take out the giblets from the cavity. Pat the hens thoroughly dry with paper towels. This step is crucial for achieving super crispy skin, so don’t skip it!
2. Make the Herb Butter
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper. Mix until everything is well incorporated. This aromatic butter is the secret to a flavorful and moist hen.
3. Season the Hens
Carefully separate the skin from the breast meat of each hen, creating a pocket. Be gentle to avoid tearing the skin. Divide the herb butter in half and push it under the skin, spreading it evenly over the breast meat. Rub the remaining butter mixture all over the outside of the hens. Season generously inside and out with more salt and pepper.
4. Stuff and Truss
Place a quarter of a lemon and a quarter of an onion inside the cavity of each hen. This will infuse the meat with flavor as it roasts. Truss the legs together with kitchen twine. Tucking the wings under the body will help the hen cook more evenly.
5. Roast to Perfection
Place the prepared hens in a roasting pan or a large cast-iron skillet. Drizzle a little olive oil over the top. Roast for 25 minutes, then reduce the oven temperature to 375°F (190°C). Continue roasting for another 25-35 minutes, or until the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh. The juices should run clear.
6. Rest Before Serving
Once cooked, remove the hens from the oven and let them rest on a cutting board for 10 minutes. This allows the juices to redistribute, ensuring every bite is moist and tender. Do not skip this step!
Tips for Success
- Dry the Skin: For the crispiest skin, let the hens sit uncovered in the refrigerator for an hour after patting them dry.
- Use a Meat Thermometer: The only way to guarantee a perfectly cooked hen is to use a reliable meat thermometer.
- Don’t Overcook: Cornish hens are small and cook quickly. Keep a close eye on them to prevent them from drying out.
What to Serve with Your Cornish Hen
This roasted Cornish hen recipe pairs beautifully with a variety of side dishes. For a classic meal, serve it with some delicious Creamy Gouda Mashed Potatoes or simple Honey-Roasted Carrots. A side of Easy Air Fryer Broccoli adds a healthy, green crunch to the plate.
Storage and Reheating
Store leftover Cornish hen in an airtight container in the refrigerator for up to 3 days. To reheat, place the hen in an oven-safe dish and warm at 350°F (175°C) until heated through, about 15-20 minutes. This helps keep the skin crispy.
No, it is not recommended to wash poultry before cooking. Rinsing can spread bacteria to your sink and kitchen surfaces. Patting the hen dry with a paper towel is sufficient for preparation.
The most reliable method is to use a meat thermometer. The hen is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The juices should also run clear when pierced.
The key to crispy skin is to ensure the hen is completely dry before cooking. Pat it thoroughly with paper towels. Rubbing the skin with butter and a little olive oil also helps it brown and crisp up beautifully in the oven.
We recommend a two-stage roasting process. Start at 400°F (200°C) for 25 minutes to get the skin crispy, then reduce to 375°F (190°C) for another 25-35 minutes to cook the meat through without drying it out.
A Cornish hen is a smaller, younger breed of chicken. They typically weigh only 1-2 pounds, making them the perfect size for a single serving, whereas a standard chicken is much larger.
No, it is not recommended to wash poultry before cooking. Rinsing can spread bacteria to your sink and kitchen surfaces. Patting the hen dry with a paper towel is sufficient for preparation.
The most reliable method is to use a meat thermometer. The hen is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The juices should also run clear when pierced.
The key to crispy skin is to ensure the hen is completely dry before cooking. Pat it thoroughly with paper towels. Rubbing the skin with butter and a little olive oil also helps it brown and crisp up beautifully in the oven.
We recommend a two-stage roasting process. Start at 400°F (200°C) for 25 minutes to get the skin crispy, then reduce to 375°F (190°C) for another 25-35 minutes to cook the meat through without drying it out.
A Cornish hen is a smaller, younger breed of chicken. They typically weigh only 1-2 pounds, making them the perfect size for a single serving, whereas a standard chicken is much larger.
Save This Recipe!
We hope you love this Roasted Cornish Hen Recipe! It’s a true showstopper that’s deceptively easy to make. If you try it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
Roasted Cornish Hen Recipe
Roasted Cornish Hen Recipe: The Ultimate Guide
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Remove giblets and pat the Cornish hens completely dry with paper towels.
- In a small bowl, combine the softened butter, minced garlic, rosemary, thyme, parsley, salt, and pepper. Mix until smooth.
- Gently separate the skin from the breast meat. Push half of the herb butter under the skin, spreading it evenly. Rub the remaining butter over the entire exterior of the hens.
- Stuff the cavity of each hen with two quarters of lemon and two quarters of onion. Tie the legs together with kitchen twine and tuck the wings under the body.
- Place the hens in a roasting pan. Drizzle with olive oil. Roast for 25 minutes at 400°F. Then, reduce the temperature to 375°F (190°C) and continue roasting for 25-35 minutes.
- The hens are done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
- Remove the hens from the oven and let them rest for 10 minutes before carving and serving. This is essential for a juicy result.
Notes
A meat thermometer is the most reliable way to ensure your hens are perfectly cooked.
