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Overhead shot of two Cornish Hens in a roasting pan with rosemary and lemon
5 from 22 votes

Roasted Cornish Hens

Cornish Hens are easy to roast and stunning to serve! Homemade dry rub takes this show-stopping recipe from great to amazing for holiday dinners.
Author Diana
Servings 2 servings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Equipment

  • 9x13 inch baking dish

Ingredients

  • 2 x 1.5 lb whole Cornish hens thawed
  • 2 yellow onions cut into 8 pieces
  • 6 sprigs rosemary
  • 6 cloves garlic sliced in halves
  • 1 lemon cut into 8 pieces
  • 2 tablespoons olive oil

For the dry rub

  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon smoked paprika
  • ½ teaspoon chilli powder or cayenne
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Preheat the oven to 350°F/180°C.
  • In a small bowl, combine all of the dry ingredients and set aside.
  • Prep the Cornish hens: pat dry with kitchen towels, then stuff each Cornish hen cavity with a piece of onion, garlic, lemon, and a sprig of rosemary. Truss the legs with butcher twine and tuck the wings behind the bird.
  • Drizzle with half of the olive oil, then season thoroughly with the dry rub.
  • In a 9x13-inch roasting dish, add the onion, garlic cloves, lemon, and rosemary sprigs. Place the Cornish hens on top of the aromatics, and drizzle with the rest of the olive oil.
  • Add ⅓ a cup of water or chicken stock to the pan.
  • Roast uncovered in the oven for 1 hour or until the internal temperature reaches 180°F/83°C.
  • Remove the Cornish Hens to a plate, and tent with foil to rest. Pour the juices into a small saucepan, and reduce for 5 minutes to create a sauce.
  • Cut each Cornish hen in half and serve with mashed potatoes, rice, or roasted/steamed vegetables. Drizzle some sauce, and enjoy!

Notes

  • Trussing the legs is optional, but I find it holds the aromatics better and makes a nicer presentation.
  • Change things up, and add potatoes and carrots with the aromatics to roast and serve with the hens.
  • Take it to the next level by adding softened butter with minced garlic under the breast skin.
  • If your Cornish hens are larger, you might need to cook them for a bit longer. Always check the internal temperature (must reach at least 165°F) to make sure the Cornish hens are cooked and safe to eat.
  • If the sauce does not thicken easily, thicken with corn starch slurry in a saucepan over medium heat (1 teaspoon of corn starch mixed with 1 teaspoon of liquid, add that to the sauce and whisk to thicken).

Nutrition

Calories: 670kcal
Find it online: https://littlesunnykitchen.com/roasted-cornish-hens-recipe/