Easy Cornish Hens Recipe

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Are you looking for an alternative to turkey this Thanksgiving?

Try our Easy Cornish Hens recipe, well-seasoned and easy to make. Plus, it’s less hassle than making a huge turkey.

Like a lot of folks, I used to be intimidated by the thought of preparing Cornish Hens. Not anymore. Now I love them, and here is why. First, it is all about the perfect portion.

Cornish hens for me, translate into less waste. Who wants to cook a whole chicken or gigantic turkey then struggle to figure out what to do with all of the leftovers?

Second. Cornish Hens are not the fancy-pants dish you think it is. Mainly because pound for pound, they are often a more economical purchase than other poultry meats. And finally, they are delicious.

The following recipe guarantees a moist and well-seasoned outcome. Enjoy!

What You Need To Make Our Easy Cornish Hens:

Cornish Hens. We love Cornish hens because they are like individual-sized servings of chicken. Even though they are technically not chicken, the taste is similar. Typically, each hen weighs around 1-2 pounds. Typically, the wife and I will split one, but our teenage boys will eat a whole Cornish hen in one sitting.

Olive Oil. Garlic & Butter. After the Cornish hens are patted dry, I apply a mixture of melted unsalted butter, olive oil, and lots of minced garlic.

Onions. Lemons. Sage & Rosemary. I also love adding additional layers of flavor by resting the Cornish hens on a bed of onion, lemons, sage, and rosemary. Protip. Add more flavor by stuffing the hens with onions, lemons, garlic, sage, and rosemary.

Seasoning Mix. Our seasoning mix includes Old Bay, Italian seasoning, smoked paprika, sea salt, and freshly cracked black peppercorns.

Ingredients needed for Cornish Hens

3 Cornish Hens
3 tablespoons olive oil
2 tablespoons unsalted butter
4 large cloves of garlic minced
2 lemons sliced
1 large onion cut into quarters and separate the quarters into individual slices of onion
10-12 fresh sage leaves
6-8 Sprigs of fresh Rosemary
2 tablespoons of Old Bay seasoning
2 tablespoons of Italian seasoning
1 tablespoon + 1 teaspoon smoked paprika
1 tablespoon lemon pepper
1 teaspoon sea salt or Kosher salt

Directions:

Thaw and pat the Cornish hens dry with a paper towel or if you have time after patting the Cornish hens dry, let them sit in the fridge overnight. This will prevent the hens from drying out.
Place the onions, sliced lemons, and half of the sage and rosemary into the roasting pan or Dutch oven.
Brush the hens with melted butter, olive oil, and minced garlic.
Rub the hens thoroughly with the dry rub mixture.
Arrange the Cornish hens into the roasting pan or Dutch oven, and place the remaining sage leaves, sprigs of rosemary, and sliced lemon in between the Cornish hens.
Bake, without a lid, in a preheated oven at 375 ° F until an instant-read thermometer reads inserted into the thickest part of the thigh registers 165 ° F and the juices run clear. (Cooking time: 45 minutes to an hour)
If the skin on the hens is browning too quickly, loosely tent the hens with foil and continue to cook.
When finished baking, remove the pan from the oven and let it stand for 15 minutes.
Serve.

Tip: if you’re cooking for a larger crowd, you can double the recipe. You can also check out this post for other Cornish Hens recipes.

Should I roast Cornish hens covered or uncovered

For the best results, roast the Cornish hens uncovered, breast-side up, in a shallow roasting pan or cast-iron Dutch oven.

Bast frequently using a combination of minced garlic, olive oil, and melted unsalted butter.

When roasting, the Cornish hens weighing about a 1-pound, roast for 50-60 minutes.

For larger Cornish hens, add 15-minutes or cook until an instant-read thermometer reaches no less than 180°F.

How long can you store Cornish hens?

If you are storing Cornish hens, they will last 3 days.

However, Cornish hens can last 5-8 months when stored correctly in the freezer.

How to thaw Cornish hens

Place frozen Cornish hens in a bowl. Or if you’re defrosting more than two or more, arrange packaged hens on a sheet pan, make sure they are not touching, and place them into the fridge.

How to reheat Cornish Hens

Preheat 350° F. In a large cast-iron skillet, pour one cup of chicken broth or stock into a shallow pan, and place the Cornish hens breast-side down into the liquid.

Place the hens into the oven and heat for 15-20 minutes.

Recipes that pair well with Cornish Hens

One dish we enjoy with our hens is our recipe for creamy collard greens with bacon.

Potato dishes also pair well with Cornish Hens. Here are a few potato dishes: Cheesy Spinach Mashed Double Potatoes,Smashed Cheesy Sweet Potatoes, orCreamy Potato Recipe With Alfredo Sauce.

Easy Cornish Hens Recipe

4.45 from 47 votes

Print Pin Rate

Author: This Worthey Life

Ingredients

3 Cornish Hens
3 tablespoons olive oil
2 tablespoons unsalted butter
4 large cloves of garlic minced
2 lemons sliced
1 large onion cut into quarters and separate the quarters into individual slices of onion
10-12 fresh sage leaves
6-8 Sprigs of fresh Rosemary
2 tablespoon Old Bay seasoning
2 tablespoon Italian seasoning
1 tablespoon + 1 teaspoon smoked paprika
1 tablespoon lemon pepper
1 teaspoon sea salt or Kosher salt

Instructions

Thaw and pat the Cornish hens dry with a paper towel or if you have time after patting the Cornish hens dry, let them sit in the fridge overnight. This will prevent the hens from drying out.
Place the onions, sliced lemons, and half of the sage and rosemary into the roasting pan or Dutch oven.
Brush the hens with melted butter, olive oil, and minced garlic.
Rub the hens thoroughly with the dry rub mixture.
Arrange the Cornish hens into the roasting pan or Dutch oven, and place the remaining sage leaves, sprigs of rosemary, and sliced lemon in between the Cornish hens.
See Also
Roast Chicken with Bread and Arugula Salad by Ina Garten Recipe | Sur La Table
Bake, without a lid, in a preheated oven at 375 ° F until an instant-read thermometer reads inserted into the thickest part of the thigh registers 165 ° F and the juices run clear. (Cooking time: 45 minutes to an hour)
If the skin on the hens is browning too quickly, loosely tent the hens with foil and continue to cook.
When finished baking, remove the pan from the oven and let it stand for 15 minutes.
Serve.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

How to cook stuffed Cornish Hens

You can try cooking your Cornish Hens by stuffing the cavities full of fresh herbs and butter.

We’re sharing one of the ways we’ve made this Cornish Hens recipe for previous holiday dinners.

This recipe is slightly different from the recipe we shared above.

Ingredients:

4-6 Cornish Hens
2 Meyer Lemons
1/2 Cup of Melted Unsalted Sweet Cream Butter
2 Bunches of fresh Sage
6-8 Sprigs of fresh Rosemary
6-8 Sprigs of fresh thyme
2 Tbsp of fresh cracked Black Pepper
1 Tbsp of Lemon Pepper
1 Tbsp of Kosher salt
1 Cup of White Wine

Directions on cooking stuffed cornish hens

Once the Cornish Hens are thawed and rinsed thoroughly, pat them dry with a paper towel.
Place Cornish Hens in a large roasting pan bottom down. Divide fresh herbs and stuff hen cavities.
Then add two parts of butter to each cavity. Place any leftover herbs beneath the hens.
Slice Meyer lemons in half and squeeze juice into a small bowl. There should be enough lemon juice, so each hen cavity gets a tablespoon.
Melt remaining butter and brush over each hen until butter is used up.
Mix Black Pepper, Lemon Pepper, and Kosher salt in a small bowl and sprinkle over hens evenly until the seasoning is all gone.
Pour 1 cup of white wine into the bottom of the pan but do not pour wine over hens (you’ll rinse off the seasoning if you do).
Make sure hens have plenty of space between them. Let stand for 30 minutes.
Bake in a preheated oven at 375 until an instant-read thermometer reads inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
When finished baking, remove the pan from the oven and let it stand for 15 minutes.
Serve.

This is a great alternative recipe for your regular Turkey at Thanksgiving.

Or have it for Sunday dinner. Regardless of when you plan to have it, this recipe doesn’t get much easier than this. Enjoy!

Try our easy cornbread dressing for a great Thanksgiving pairing and this potato dish.

Stuffed Cornish Hens Recipe

5 from 2 votes

Print Pin Rate

Cook Time: 1 hour hour

Total Time: 1 hour hour

Author: This Worthey Life

Ingredients

4-6 Cornish Hens
2 Meyer Lemons
1/2 Cup of Melted Unsalted Sweet Cream Butter
2 Bunches of fresh Sage
6-8 Sprigs of fresh Rosemary
6-8 Sprigs of fresh Thyme
2 Tbsp of fresh cracked Black Pepper
1 Tbsp of Lemon Pepper
1 Tbsp of Kosher salt
1 Cup of White Wine

Instructions

Once the Cornish Hens are thawed and rinsed thoroughly, pat them dry with a paper towel.
Place Cornish Hens in a large roasting pan bottom down. Divide fresh herbs and stuff hen cavities.
Then add two parts of butter to each cavity. Place any leftover herbs beneath the hens.
Slice Meyer lemons in half and squeeze juice into a small bowl. There should be enough lemon juice, so each hen cavity gets a tablespoon.
Melt remaining butter and brush over each hen until butter is used up.
Mix Black Pepper, Lemon Pepper, and Kosher salt in a small bowl and sprinkle over hens evenly until the seasoning is all gone.
Pour 1 cup of white wine into the bottom of the pan but do not pour wine over hens (you'll rinse off the seasoning if you do).
Make sure hens have plenty of space between them. Let stand for 30 minutes.
Bake in a preheated oven at 375 until an instant-read thermometer reads inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
When finished baking, remove the pan from the oven and let it stand for 15 minutes.
Serve.

Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

More holiday dinners to try:

Cajun Cornish Hen Jambalaya Recipe

Lamb Over Potatoes With Kale

90+ Dinner Chicken Recipes

50+ of the Best Thanksgiving Side Dishes

Croissant Cornbread Dressing with Chicken

Published 11/2014 | Updated 11/2020