Easy, Elegant, and Packed with Flavor
Cornish game hens may look petite, but don’t underestimate them — these golden-skinned, herb-rubbed miniature birds are incredibly juice, beautifully aromatic, and surprisingly effortless to prepare. They’re one of my favorite simple but elevated dinner recipes and here’s why: they roast quickly, their skin crisps like a dream, and the meat stays wonderfully tender thanks to a fragrant compound butter tucked under and over the skin.
Because they’re much smaller than whole chickens, plan for:
- ½ hen per person when serving several side dishes (these are fantastic with rosemary-garlic roasted Yukon gold potatoes and blistered garlicky string beans).
- 1 whole hen per person for heartier appetites or simpler meals (maybe just a light arugula salad alongside).
For The Crispiest Skin
Refrigerate the uncovered hens overnight on a wire rack set over a baking sheet. Cold air circulation = shatter-crisp skin. 💯
Also, you can rotate the pan for even browning. Just turn the baking sheet halfway through roasting.
A Note About Cooking With Lemon
If cooked lemon tends to taste bitter to you, simply skip it and instead nestle the hens on a bed of fresh rosemary. My husband is pretty sensitive to lemon, but I adore it. (Sorry, John, I’ll never give this up!)
Do not underestimate the power of the garlic-herb compound butter. It’s a total flavor powerhouse! You can mix-and-match the herbs and even switch out the lemon zest for another citrus, but just know that the butter is your secret to success. It melts into the skin as the hens roast, helping them brown beautifully while keeping the meat moist.
You’ll know the oven roasted cornish game hens are ready when the thickest part of the thigh registers 165°F (74°C) on a meat thermometer. Additionally, you’ll notice that the juices run clear.
I’ve cooked these in my trusty cast-iron skillet before as well. They’re fantastic for retaining heat, which leads to crispy skin. 🙌🏻 And feel free to switch out the herbs — thyme, tarragon, and fresh oregano are all fantastic.
A roasted game hen is a stunning alternative to turkey for intimate holiday dinners (how cute would these be overflowing with your favorite stuffing?!) or small-format celebrations.
Recommended Wine Pairings
For white wine, I recommend either an unoaked Chardonnay or Viognier. For a red wine, try a Red Burgundy or a medium-bodied Pinot Noir.
This roasted Cornish game hen recipe is elegant enough for holidays yet simple enough for weeknights. If you make it, I’d love for you to leave a star rating and review below — your feedback is invaluable!
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Juicy Roasted Cornish Game Hens (425°F)
Equipment
Ingredients
- 2 Cornish game hens, about ~2 lbs each
- 2 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 6 Tbsp unsalted butter, softened
- 2 Tbsp extra virgin olive oil
- 1 medium lemon, zested and cut into quarters
- 2 Tbsp fresh rosemary, chopped
- 2 Tbsp fresh sage, chopped
- 3 cloves garlic, chopped, about 2 Tbsp
- 2 medium shallots peeled
- ~20 sprigs rosemary, sage, or thyme, or a combination
- Flaky sea salt, for serving
Instructions
- Season the game hens. Preheat an oven to 425°F (220°C). Pat the Cornish hens dry on all sides with a paper towel, then sprinkle both the skin and the cavity liberally with 2 tsp Kosher salt and ¼ tsp freshly ground black pepper.
- Make the compound butter. In a medium bowl, combine 6 Tbsp unsalted butter, 2 Tbsp olive oil, the zest of 1 lemon, 2 Tbsp chopped rosemary, 2 Tbsp chopped sage, and 2 Tbsp chopped garlic. Stir until well mixed.
- Prepare the game hens. Rub the mixture evenly over the Cornish hens, working some of the butter under the skin as well. Next, stuff the cavity with lemon wedges, shallots, and rosemary or sage. Truss the legs of each Cornish hen with kitchen twine by crossing the legs one over the other, then tying tightly in a knot. Tuck the wings underneath the breasts.
- Transfer to a baking dish. Place the lemon rounds on the bottom of the roasting pan (optional, see note below), then add the rosemary, sage, and/or thyme sprigs on top. Arrange the seasoned Cornish hens on top.
- Roast the Cornish game hens. Transfer to an oven and cook for 50-60 minutes, or until the internal temperature into the thickest part of the bird registers between 160-165°F (the temperature will continue to rise as it rests). Remove from the oven and allow to cool for 10 minutes.
- Serve! When ready to serve, remove the lemon, shallots, and herbs from the cavity, then use a sharp knife to cut each hen in half lengthwise. Serve immediately with a sprinkle of flaky sea salt on top.
Notes
- Make ahead: You can prep the hens (dry-brine, season, and stuff) a day ahead, but for the crispiest skin, roast them the same day you plan to serve.
- Storage: Refrigerate for up to 4 days. The meat reheats beautifully in a 300°F (150°C) oven until warmed through.
- Freeze uncooked hens for up to 6 months.
- Freeze cooked game hens for to 1 month. Thaw overnight, then reheat at 350°F (175°C) for 20-30 minutes.
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