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Roasted Cornish hens look impressive on the plate, but they’re just small chickens, usually a little over a pound each, that roast in under an hour. Rubbed with herbs and stuffed with lemon and garlic, they come out golden, juicy and full of flavor.
For a small holiday table they make a lot of sense. Two hens feed four when you serve half a bird each, so you get a festive main without buying, thawing and storing a whole turkey.
Check them with an instant-read thermometer so you can pull them out the moment they’re done.
Ingredients and Swaps
- Cornish hens: Two hens, about 1¼–1½ pounds each. They’re usually sold frozen. Thaw them in the fridge for 24 hours before cooking.
- Fat: Olive oil or melted butter. Butter gives a deeper golden color.
- Herbs: Dried thyme and rosemary. Two teaspoons of poultry seasoning can replace both.
- Lemon and garlic: These go in the cavity to flavor the meat from the inside. A wedge of onion works in place of the lemon.
Tips for Golden, Juicy Hens
- Pat them dry. Dry skin is what browns and crisps.
- Give them space. Set the hens a few inches apart so hot air can move around them.
- Check the thigh. The hens are done at 165°F in the thickest part of the thigh, not touching bone. Start checking at 45 minutes.
- Rest before serving. Ten minutes keeps the juices in the meat.
Cornish Hens
Ingredients
Method
- Preheat the oven to 400°F. Pat the hens dry with paper towels, inside and out.
- Rub the hens all over with the oil. Mix the salt, pepper, garlic powder, thyme and rosemary and sprinkle the seasoning evenly over both hens.
- Tuck half a lemon and 2 garlic cloves into each cavity, along with any fresh herbs.
- Place the hens breast side up on a rimmed baking sheet or in a roasting pan, a few inches apart.
- Roast for 50–60 minutes, until the skin is golden and a thermometer in the thickest part of the thigh reads 165°F.
- Rest for 10 minutes before serving whole or cutting in half.
Notes
- Add baby potatoes or carrots to the pan for a one-pan meal. Toss them in the drippings halfway through.
- Brush the hens with honey or maple syrup during the last 10 minutes for a glossy finish.
- If the skin browns too quickly, tent loosely with foil.
How to Serve Cornish Hens
Serve one hen per person for big appetites, or cut each hen in half with kitchen shears or a sharp knife for four smaller portions. Add Roasted Potatoes and Carrots, Sausage and Apple Stuffing and Cranberry Sauce for a full holiday plate. Our Thanksgiving Dinner for 4 or Fewer has the whole menu.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat in a 350°F oven for 10–15 minutes, covered with foil, or microwave in short bursts so the meat doesn’t dry out.
- Pull leftover meat off the bones for sandwiches, salads or soup.
Cornish Hen Questions
How many Cornish hens do I need per person?
One hen per person is a generous serving. With a few side dishes, half a hen is enough for most people.
Can I cook them from frozen?
It’s best not to. They cook unevenly and the seasoning won’t stick. Thaw them in the refrigerator for a full day.
Do Cornish hens taste different from chicken?
No. They’re simply young, small chickens, so the flavor is the same and the meat is very tender.
