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Two whole Roasted Cornish Hens in a cast-iron skillet, ready to be carved and served for an impressive meal.

Roasted Cornish Hen: The Perfect Elegant Dinner

This Roasted Cornish Hen recipe is surprisingly simple, yielding a juicy, flavorful bird with perfectly crispy skin. An elegant and impressive meal for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 Cornish hens (1.5-2 lbs each), thawed and patted dry
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 lemon, halved
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

Equipment

  • 1 Roasting Pan
  • 1 Meat Thermometer
  • 1 Kitchen Twine

Method
 

Instructions
  1. Preheat oven to 400°F (200°C). Pat the Cornish hens dry with paper towels. Season the inside cavity of each hen with salt and pepper. Place a halved lemon and a sprig of thyme and rosemary into each cavity.
  2. In a small bowl, mix together the softened butter, minced garlic, and chopped fresh herbs until well combined.
  3. Carefully separate the skin from the breast meat. Rub half of the herb butter mixture under the skin. Rub the remaining butter all over the outside of the hens. Drizzle with olive oil and season generously with salt and pepper.
  4. Truss the legs with kitchen twine and place the hens in a roasting pan. Roast for 50-60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  5. Remove from the oven and let the hens rest for 10 minutes before serving. This allows the juices to settle, ensuring a moist and tender result.

Notes

Ensure the Cornish hens are completely thawed before you begin for even cooking.
Patting the skin dry is the most important step for achieving crispy skin.
Use a meat thermometer for guaranteed perfect results.