This roasted Cornish game hen recipe is an easy way to make an elegant, satisfying meal. Each hen is rubbed with a buttery herb mixture and roasted over a bed of carrots, onions and lemon until tender and golden.
Serve the hens with the pan juices spooned over them, or prepare the optional gravy for a more refined finish.
Whether you need a smaller holiday option or want a special dinner for two, roasted Cornish game hens are an excellent choice. They offer the roast-chicken experience on a smaller scale and are quick to prepare.
They look impressive but are actually simple to make. I first cooked them for a special dinner when I was 18 — an easy, memorable dish that still stands out years later.
If a novice cook like my younger self could pull this off, so can you.
Table of contents
- Why You’ll Love this Recipe
- Ingredient Notes
- Thawing Cornish Hens
- How to Roast Cornish Game Hens
- The Pan Drippings and Optional Gravy
- Splitting Roasted Cornish Game Hens
- FAQ and Tips
- What to Serve with Cornish Game Hens
Why You’ll Love this Recipe
- Budget-friendly – Cornish game hens can be an economical way to create a special meal when purchased in two-packs or at big-box stores.
- Year-round availability – Frozen Cornish hens are commonly sold in grocery stores in two-packs.
- Fast and easy – They offer an elegant alternative to whole roast chicken and cook more quickly, with minimal prep.
- Flavorful pan juices – Roasting over aromatics produces tasty pan drippings you can spoon over the hens or use to make a quick gravy.
Ingredient Notes
- Cornish game hens – A typical two-pack contains hens that weigh about 1¼ to 1½ pounds each. One hen makes a generous single serving; see splitting instructions below if you prefer halves.
- Aromatics – Yellow onion, carrots, lemon and fresh rosemary. These lift the hens off the pan and infuse the drippings with flavor.
- Butter-herb rub – Softened butter, olive oil, paprika, garlic powder, dried crushed rosemary, dried thyme, kosher salt and black pepper. Dried herbs concentrate well in a rub.
- Optional gravy – Low-sodium chicken broth, cornstarch, water and a bit of butter. A drop or two of browning sauce can deepen the color if desired.
Thawing Cornish Hens
Thaw frozen hens in the refrigerator for 1 to 2 days before cooking, placing them on a rimmed baking sheet to catch any leaks.
How to Roast Cornish Game Hens
- Mix the softened butter, olive oil and seasonings for the rub in a small bowl and set aside.
- Arrange onion and carrot chunks in the bottom of a 13- x 9-inch baking dish. Scatter lemon slices and rosemary sprigs over the vegetables.
- Pat the hens dry. Rub a small amount of the butter mixture inside each cavity, then coat the outside of each hen thoroughly, reserving a little rub for later. Place the hens on top of the aromatics.
- Optionally tie the legs with kitchen twine and use the remaining butter-herb rub to touch up any spots. Roast at 400°F for 40–45 minutes, rotating the dish halfway through. The hens are done when the skin is golden and an instant-read thermometer reads 165°F in the thickest part of the meat.
The Pan Drippings and Optional Gravy
- Discard the roasted aromatics. Strain the pan drippings through a fine mesh sieve into a small bowl and spoon them over the hens when serving.
- To make gravy: skim excess fat from the strained drippings, add chicken broth to reach about 1 cup, heat gently, then whisk in a cornstarch slurry (cornstarch mixed with water) and simmer until slightly thickened. Finish with a teaspoon of butter and season to taste.
Splitting Roasted Cornish Game Hens
A whole hen makes a striking presentation but can be a large portion for one person. To split a rested hen: let it rest 10 minutes, place it on a cutting board and use a sharp serrated knife to saw through the center of the breast to create two halves.
FAQ and Tips
Cornish game hens are small chickens—typically the result of crossing a Cornish chicken with a white Plymouth Rock—bred to reach a compact size under 2 pounds. They can be male or female and are not wild game birds.
They taste much like chicken but are usually more tender and slightly sweeter due to their younger age. The meat is delicate and moist when roasted properly.
Roast at 400°F for about 45–50 minutes, until the skin is browned and an instant-read thermometer reads 165°F in the thickest portion.
Cook uncovered to allow the skin to crisp. If they brown too quickly, lightly tent with foil near the end of cooking.
Yes, but cooking stuffing inside the hens can make it harder to ensure both the meat and the stuffing reach safe temperatures. Many cooks prefer to bake stuffing separately and control both dishes more easily.
What to Serve with Cornish Game Hens
- Stuffing – Brioche, cornbread or classic stovetop stuffing pair well.
- Potatoes – Mashed, scalloped or roasted sweet potatoes complement the hens.
- Vegetables – Roasted carrots and Brussels sprouts, baked squash, or glazed carrots are great side choices.
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Roasted Cornish Game Hens
Equipment
- kitchen twine (optional)
Ingredients
- 2 whole Cornish game hens, about 1½ pounds each
Aromatics
- 1 large sweet yellow onion, cut into wedges
- 2 to 3 carrots, cut in chunks
- 1 large lemon, sliced
- 3 to 4 sprigs fresh rosemary
Butter Herb Rub
- 2 tablespoons butter, softened
- 2 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- 1½ teaspoons kosher salt
- 1½ teaspoons garlic powder
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
Optional Gravy
- ¾ cup low sodium chicken broth, or as needed
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon butter
- Salt and freshly ground black pepper, to taste
Instructions
- Combine the butter, olive oil, and seasonings for the rub in a small bowl and set aside.
- Preheat the oven to 400°F with the rack in the center position.
- Place onion and carrot chunks in the bottom of a 13- x 9-inch baking dish and lay lemon slices and rosemary over the top.
- Pat the hens dry. Spread a little rub inside each cavity, then coat the outside, reserving some rub. Set the hens on the aromatics and, if desired, tie the legs. Roast for 25 minutes, rotate the pan, then roast another 20–25 minutes until the skin is golden and the internal temperature reaches 165°F. Let rest 5 minutes in the pan, then transfer to a cutting board and rest another 5 minutes.
- Pour the pan drippings through a fine mesh strainer into a small bowl. Discard the aromatics. Serve the hens with the strained drippings or follow the gravy instructions below.
For the Optional Gravy
- Let strained drippings sit 10–15 minutes and skim fat from the top. Add broth to reach 1 cup. Heat over medium.
- Whisk cornstarch and water, add to the pan and bring to a low boil. Stir in butter until melted and gravy slightly thickens. Season to taste and serve with the hens.
Notes
To split the hens
After roasting and resting 10 minutes, place a hen on a cutting board and use a sharp serrated knife to cut down the center of the breast, sawing through to create two halves.
Nutrition
Nutrition information is an estimate based on generic ingredients and may vary. Refer to product labels for precise values.
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