Roasted Cornish Hen
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
392 kcal
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Course
Main Course
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Cuisine
American
Roasted Cornish Hen
Description
The Roasted Cornish Hen recipe calls for two hens of approximately 1.5–2 pounds each, prepared by tucking wings under the breast and tying the legs for even cooking. The cavity is filled with sprigs of rosemary and thyme, onion, and lemon wedges to infuse aromatic flavors during roasting. A blend of softened butter, garlic, and minced fresh herbs — thyme, rosemary, and parsley — seasoned with salt and pepper, is applied liberally under the skin and on the surface to ensure rich herbaceous flavor and moist texture.
Roasting at 400°F in a greased dish for 50 to 60 minutes until the internal temperature reaches 165°F produces crispy skin and juicy meat. Resting the hens briefly before carving allows juices to redistribute. The hens can be halved and served with pan drippings, garnished with lemon and herbs for a fresh finish.
This preparation makes a refined main course for one or two servings per bird and pairs well with simple side dishes such as roasted vegetables or a light salad.
Using a meat thermometer is recommended for accurate doneness to avoid overcooking. If skin darkens prematurely, covering with foil prevents burning. Spreading softened butter quickly ensures even coverage before it solidifies. Leftover birds keep well refrigerated and reheat gently to preserve moisture.
Ingredients
- 2 cornish hens 1.5 - 2 pounds each
- 2 prigs rosemary fresh
- 2 prigs thyme fresh
- 1/2 small onion cut into wedges
- 1/2 lemon cut into wedges
- 6 tablespoons butter softened
- 2 teaspoons garlic minced
- 2 teaspoons thyme minced, fresh leaves
- 2 teaspoons rosemary minced, fresh leaves
- 2 teaspoons parsley minced, fresh leaves
- salt to taste
- black pepper to taste
- cooking spray
- herbs optional, sprigs (herbs), wedges (lemon), for garnish
- lemon optional, sprigs (herbs), wedges (lemon), for garnish
Instructions
- Preheat the oven to 400 degrees F. Coat a baking dish with cooking spray.
- Tuck the wings underneath the breast of each hen. Stuff each hen cavity with the rosemary and thyme sprigs, onion and lemon.
- Tie the legs of the hens together with kitchen twine.
- Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper to taste in a bowl. Stir to combine.
- Rub the butter mixture all over the hens, both on the outside of the hens and underneath the skin.
- Place the hens in the prepared dish.
- Bake for approximately 50-60 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. The cook time may vary a bit depending on the size of your birds.
- If the skin is getting overly dark as the hens cook, them with foil.
- Let the hens rest for 5 minutes. Remove the lemon, onion and herbs from the hen cavities. Cut in half, then serve with pan drippings. Garnish with lemon and herbs if desired.
Notes
- Use a meat thermometer inserted into the thickest thigh to confirm doneness at 165°F.
- Serve half a Cornish hen per person; whole bird if smaller in size.
- Spread softened butter quickly to prevent solidification on cold birds for even herb coating.
- If skin browns too fast during roasting, cover with foil to avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 34g | 68% |
| Fat | 18g | 28% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 166mg | 55% |
| Sodium | 428mg | 18% |
| Potassium | 394mg | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 16.3mg | 18% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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