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Roasted Cornish hens with herbs, lemon and garlic on a platter

Cornish Hens

Cornish hens rubbed with garlic and herbs, stuffed with lemon and roasted until golden and juicy. A simple main for a small holiday dinner.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Cornish hens about 1¼–1½ pounds each, thawed
  • 2 tablespoons olive oil or melted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 lemon halved
  • 4 cloves garlic smashed
  • Fresh herb sprigs optional

Method
 

  1. Preheat the oven to 400°F. Pat the hens dry with paper towels, inside and out.
  2. 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.
  3. Tuck half a lemon and 2 garlic cloves into each cavity, along with any fresh herbs.
  4. Place the hens breast side up on a rimmed baking sheet or in a roasting pan, a few inches apart.
  5. Roast for 50–60 minutes, until the skin is golden and a thermometer in the thickest part of the thigh reads 165°F.
  6. 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.