With its perfectly crispy, golden brown skin and moist, flavorful meat, this Roasted Cornish Game Hen recipe is sure to win you a standing ovation from your dinner guests!
Get ready to learn how to prepare roasted Cornish hen that is super moist and flavorful with perfectly browned and crispy skin!
I’ve always enjoyed Cornish game hen. Growing up they were our traditional New Year’s Eve dinner for many years. Not only were they delicious, they also catered perfectly to those egocentric developmental stages of childhood and teens where the importance of possession dominates: Being in miniature form, I could have an entire chicken all to myself! And it’s still neat to be served a mini chicken you can call your own.
One of the reasons I like Cornish hen is that it makes for such an elegant presentation. It’s one thing when you bring in the large roasted chicken for your dinner guests to admire and it’s then carved and divided among the plates, each guest with their own little pile of chicken meat – and of course the dark meat lovers have to fight over who gets the two drumsticks and wings. But it looks much more impressive when you can serve your dinner guests their very own beautifully golden-browned hens. And those dark meat lovers get both sets of drumsticks and wings to themselves! Thinking of inviting your boss over to dinner to prep him for that raise request? These Cornish game hens are the perfect thing to feed his ego.
Do people even still do that or have I been watching too many 60’s movies??
There are a few tips and tricks to achieving roasted Cornish game hen that is perfectly browned and crispy on the outside while super moist and flavorful on the inside. Whether you’re preparing a special meal for your family, enjoying a romantic dinner for two, celebrating a special occasion or holiday, or simply feeding your egocentric needs, this recipe will show you what you need to do to get the perfect results.
Roasted Cornish Game Hen Recipe
Let’s get started!
Preheat the oven to 450 degrees F.
I used fresh rosemary and thyme for these hens, but you can use any herb of your choice. Peel four whole cloves of garlic and cut a lemon in quarters. Pat the hens dry with paper towels. This is important for getting nicely browned, crispy skin.
Use your index finger to carefully loosen the skin on top of the hens, then slip a thin slice of butter under the skin on top of each breast.
Next slip a few fresh herb leaves under the skin.
In each cavity, stuff a quarter of the lemon, a clove of garlic, and a sprig of fresh rosemary and thyme (or herbs of choice).
Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper.
Truss the hens by tying the legs and wings. For a step-by-step visual, you can Google “how to truss a chicken” and multiple videos will come up.
Place the hens on the rack of a roasting pan lined with aluminum foil. Place the hens as far apart from each other as possible to enable the skins to get browned and crispy (I added a fifth hen this time for our dinner guests). Place the hens in the preheated oven and roast for 25 minutes.
In the meantime, combine the chicken broth and white wine in a small bowl. After the hens have roasted for 25 minutes. pour the liquid over the hens, reduce the oven temperature to 350 degrees F, and continue roasting for another 35 minutes, basting every 8-10 minutes with the juices on the bottom of the pan. This is important to keep the meat juicy and flavorful.
The hens are done when an instant-read thermometer placed in the thickest part of the thigh registers 165 degrees F. Using a meat thermometer is very helpful for getting the best results. You want the chicken to be done but cooking it too long will dry out the meat.
If you want the skins browner, turn off the oven to broil and roast for a couple more minutes, watching closely so the skin doesn’t burn. Carefully remove the hens, pour the juices from the cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the liquid from the roasting pan into a small saucepan and boil for 5 minutes until it is a thin sauce-like consistency. Serve the hens whole per guest or cut them in half lengthwise, placing them cavity side down on each plate, drizzle with the sauce and garnish with a sprig of fresh herb and a slice of lemon. Serve immediately.
ENJOY!
For a very different and incredibly delicious roast chicken recipe, be sure to try our Peruvian roasted chicken, Pollo a la Brasa!
Roasted Cornish Game Hen
Ingredients
- 4 Cornish game hens ,patted dry with paper towels
- 8 thin slices of butter
- 4 sprigs each of fresh rosemary and thyme or herbs of choice plus some extra leaves of each
- 4 large cloves garlic ,peeled
- 1 lemon ,scrubbed well and cut into quarters
- Extra virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1/2 cup chicken broth
Instructions
- Preheat oven to 450 degrees F.
- Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
- Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
- Place the hens in the preheated oven and roast for 25 minutes.
- While the hens are roasting, combine the chicken broth and wine in a bowl.
- After the hens have been roasting for 25 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
- Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.
Nutrition
First published on The Daring Gourmet March 24, 2014
judy says
Can I place in the pan, not on rack, if hens are cut in half before baking.
Kimberly @ The Daring Gourmet says
Hi Judy, sure, place them cut side down (skin side up). Happy cooking!
judy says
I to cut the hens in half before baking. How long should I bake. 25 min sounds short for a whole hen. Sounds like a refreshing recipe with the lemon and herbs.
[email protected] says
I’ve not though that I can cook full chicken like this because I’m not good at cooking. Fortunately, I saw this recipe and I also made it. The taste was good. Thanks for the simple way
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Lisa, thank you!
[email protected] says
I’ve never made full roast chicken like this. IT looks great, I have to try it
sanchez says
It seems to me that this recipe will fit my sister perfectly! I will make this at her birthday party.
sanchez says
Just have tasted the dish! It’s wonderful Cornish game hens, and my parents can’t stop eating it till the end. Thanks for your recipe!
Mary E McMordie-Dennis says
How to carve (i.e. separate) the drumsticks from a roasted split-cut of a Rock Cornish Hen.
How to carve (i.e. separate) the breast white meat from a roasted split-cut of a Rock Cornish Hen. The correct way, pls.
Adlc says
Kimberly, this way be obvious to many, but do I bake the Cornish hens covered or uncovered for any portion of the bake time? I figured if they should be covered it would be mentioned. And I’m curious what the benefits or downsides would be when covering or not covering in a roasting pan? Thanks
Deena G. says
this recipe is amazing! I have made it several times because it is a crowd favorite. Side note: I did not have white wine and instead used Champagne…it was just as delicious!
Kimberly @ The Daring Gourmet says
Fantastic, Deena, thanks so much!
Rebecca Cole says
I just made 4 hens according to the recipe. They were absolutely delicious! Tender, juicy, crispy skin…in other words – PERFECT!
These are going on the Thanksgiving menu!
Kimberly @ The Daring Gourmet says
So awesome, Rebecca, thanks for the feedback and Happy Thanksgiving in advance! :)
Linda says
Hi kimberly for thanksgiving this year my daughter and i are having a cornish hen cook off for fun, i saw your recipe and comments and think i might have it 😁😁 thanks for sharing.
Kimberly @ The Daring Gourmet says
How fun, Linda, I wish you all the success with your birds! :)
kesia says
Hi there! I was wondering how big is the roasting pan that you used to be able to fit 5 hens on?
Kimberly @ The Daring Gourmet says
Hi Kesia, mine is about 12×16 inches.
Anonymous says
Hi Kimberly! I have another question. I have a very large jellyroll pan (21″x15″), do you think this pan will work out?
Thank You!
Kimberly @ The Daring Gourmet says
Hi, the size/width isn’t so much the issue as the depth. Ideally you need a roasting pan that has a rack in it so the hens can sit on the rack and their juices will drip down onto the pan below, that way the skin will get nice and crispy. You certainly can use a jellyroll pan, but the skin on the bottom and part of the sids of the hens will be soggy.
Katherine Kallmeyer says
Yummy recipe and so easy. I made only one and it came out nice and tender and so flavorful and the sauce was fantastic. Thank you for this recipe. I’ll definitely make it again.
Kimberly @ The Daring Gourmet says
I’m so glad, Katherine, thank you!
Tara Bianco says
I am making your recipe this weekend for company for dinner. There are 5 of us. Your recipe calls for 4 rock cornish Hens…can I use the same recipe for 5?
Also I don’t have a roasting pan. Can I line my pan with onions and carrots instead of potaoes and onions? Excited about making them. The recipe looks deliciuos! Thank you
Kimberly @ The Daring Gourmet says
Hi Tara, yes to all of your questions – happy cooking! :)
Jeremy Victory says
We are trying it now. I just finished stuffing a hen. We substituted with an 1/8th lemon and 1/8th orange and keeping to the rest of the recipe and directions. Looking forward to it!
Anonymous says
trying your recipe for the first time–never cooked them before–keeping my fingers crossed–!!!–will let you know how they come out—–!!!!!
Chelsi says
Hi. If I wanted to make 8 hens at once could I do two pans at the same time? Would you adjust temp or time?
Kimberly @ The Daring Gourmet says
Hi Chelsi, provided your oven has good circulation and cooks evenly then no adjustments are needed. Just keep an eye on them, I always like to use an instant read thermometer, and if the ones on top are browning faster than the bottom, just rotate them once.
Bj says
I’m going to use this receipt but I am going to cut them in half. My kids won’t eat a whole one.
I’m also doing Cornbeef/Cabbage.
Should I put the seasoning under the skin
Melissa Miller says
Has anyone tried these in a NuWave oven?
Pam says
I’m gong to be roasting 8 hens for a dinner party. Do I need more roasting time or should I keep it the same?
Kimberly @ The Daring Gourmet says
Hi Pam, the roasting time will be the same.
Linda Heil says
The family really enjoyed these hens. I liked basting with the wine and broth. Kept the birds moist. Thanks for sharing the pictures helped putting this together easy.
Kimberly @ The Daring Gourmet says
Wonderful, Linda, I’m so glad they were a hit, thank you!
jamie says
is there something i can relace the wine with? i dont drink so i have none on hand and its to cold to leave house?
Kimberly @ The Daring Gourmet says
Hi Jamie, there’s really no adequate substitute for it so just simply omit it – no need to replace it with anything else.
Shirley Gavelin says
So easy to do, so heavenly a smell throughout my kitchen, and such wonderful flavour. I used a New Zealand sauvignon blanc and it was perfect (had to open a new bottle but o’ heck, why not!?) Tested this recipe tonight and its definitely a keeper! Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Shirley, thanks so much!
Theresa says
I made these for Christmas dinner yesterday and they were so delicious, everyone loved them, thank you!
Natalie Loftus says
Absolutely perfect, the guests were dazzled!