Cornish Hen Recipe
This Cornish Hen Recipe features a savory garlic herb blend and a golden, oven-roasted finish for a stress-free, delicious dinner.
Ingredients
- 2 Cornish hens (1 to 1¼ lbs each)
- 4 cloves garlic minced (jarred works in a pinch)
- 2 tbsp fresh rosemary chopped (or 2 tsp dried)
- 1 tbsp fresh thyme leaves (substitute 1 tsp dried)
- 1 lemon zest and juice of 1 lemon
- 3 tbsp extra-virgin olive oil (cold-pressed for flavor)
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp black pepper freshly ground
- 1 onion quartered (for a flavor bed)
- 8 Yukon gold potatoes small, halved (optional side)
- 4 sprigs fresh rosemary (to garnish)
Instructions
- Preheat your oven to 400°F (200°C). Place a rack in the center—this makes for even heat circulation.
- Rinse the hens inside and out, then pat them dry with paper towels. Season cavity with a pinch of salt and pepper.
- In a small bowl, whisk garlic, chopped rosemary, thyme, lemon zest, lemon juice, olive oil, salt, and pepper into a fragrant herb paste.
- Gently loosen the skin over each breast and rub half of the garlic herb mixture under it; spread the rest all over the surface.
- Scatter the onion quarters and potatoes in a 9×13 baking dish. Nestle the hens on top, breast-side up. Drizzle any leftover herb oil over the potatoes.
- Bake for 35 minutes at 400°F, then lower the heat to 375°F and continue roasting 10–15 minutes until skin is deep golden and an instant-read thermometer reads 165°F.
- Remove from oven, tent loosely with foil, and rest for 10 minutes—this step locks in juices and keeps the meat tender.
Notes
Pat your hens completely dry—moisture is the enemy of crispy skin. Search interest for 'Cornish hen recipe' jumps 20% each holiday season. Store leftovers in an airtight container in the fridge up to 3 days.
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