Making Roasted Cornish Hen

Roasted Cornish Hen
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Roasted Cornish hens, sometimes known as “game hens,” are a small type of fowl that bakes up crispy and deliciously.

Looking for a sophisticated dish for a gourmet dinner at home? Roasted Cornish Hen roasts quickly in the oven due to their small size. Everyone will assume you slaved over this supper even though it’s sort of “set it and forget it”!

Similar to a roast chicken, this dish makes a hearty, fancy-looking dinner in one pot that’s great for entertaining or staying in. A full meal can be prepared in one skillet while the vegetables and chicken simmer together.

Cornish Game Hen

Chickens are known as “Cornish hens” and are a well-known breed that originated in the English county of Cornwall. They weigh roughly 2 pounds as opposed to the 4 or more pounds of a conventional chicken.

At their lighter weights, Cornish hens are fully developed, and their meat is incredibly delicate. They are frequently referred as to larger birds since they are quicker to prepare and cook. They are frequently located in the freezer next to the frozen turkeys.

 Roasted Cornish Hen
Roasted Cornish Hen (Pinterest)


The skin is flavored with a straightforward olive oil and herb blend. Use any herbs you like (or have on hand).

Vegetables such as butternut, acorn, or zucchini squash should be added more! After the hens are cooked, remove them and surround them with the vegetables to add more flavor to the pan juices.

Cooking a Cornish Hen

Although it may seem difficult, making a fancy supper is one of the easiest things ever!

Oil-brush the hens and season them if desired. Place the bird on a pan with its wings tucked under it. Around the cornish hens, arrange some veggies.

Bake as directed in the recipe below, uncovered.

Before serving, take the birds out of the oven and let them stand.

Serving suggestions for cornish hen

A side or two completes the dinner and maintains the attention on the entrée even though this recipe is already a one-and-done!

In addition to a straightforward tossed salad or caesar salad, we like to prepare some fresh French bread for soaking up any tasty juices.

Advice for the Ideal Cornish Hen

  • For optimal results, sprinkle some salt within the birds’ cavities to help the meat retain more flavor while roasting and to draw out more moisture.
  • You can also fill the hollow with a lemon slice or a few fresh herb sprigs.
  • If you keep your bacon grease, this is a great method to replace the olive oil and add another delicate layer of flavor.
  • The most crucial piece of advice is to make sure the chicken is properly cooked but not burned. Once the hen has been taken out of the oven, check that the internal temperature is 165°F by inserting a meat thermometer in the thickest section of the breast that is not near any bones.
 Roasted Cornish Hen
Roasted Cornish Hen (Pinterest)


  • 2 cornish hens about 1.5 pounds each
  • 3 tablespoons olive oil divided
  • ½ teaspoon kosher salt or to taste
  • ¼ teaspoon black pepper
  • ½ teaspoon dried rosemary crushed
  • ½ teaspoon lemon zest
  • ¼ teaspoon thyme leaves
  • ¼ teaspoon garlic powder

optional vegetables

  • 1 pound of potatoes chopped
  • 2 carrots chopped
  • 1 onion chopped


  1. set the oven to 450 degrees.
  2. Add 1 tablespoon of olive oil to the vegetables and season with salt and pepper to taste. You may also add more herbs if you’d like.
  3. In a separate dish, mix the remaining 2 tablespoons of olive oil with the herbs. Apply a combination of olive oil to the hens. To tuck wings under the bird, twist them.
  4. Hens should be put in a sizable casserole dish or on a baking sheet with a rim. Place the birds in the oven with the prepared vegetables surrounding them. Heat the space to 400°F.
  5. Bake for 55–65 minutes, or just until the veggies are soft and the hens register 165°F on a thermometer. (Be sure the thermometer doesn’t come in contact with the bone.)
  6. Before cutting, remove from the oven and loosely tent with foil for 10 minutes.
  7. Use kitchen shears to cut the hens in half, then serve.


Calories: 568 | Carbohydrates: 6g | Protein: 39g | Fat: 42g | Saturated Fat: 10g | Cholesterol: 227mg | Sodium: 450mg | Potassium: 669mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5338IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg