Juicy Roasted Cornish Game Hens (425°F)
This easy Roasted Cornish Game Hen recipe is an elegant entrée with minimal prep that looks beautiful when served. Rub the game hens with a simple compound butter, then stuff with lemons, shallots, and fresh herbs. They're similar to a broiler chicken, but smaller in size, which means a quicker cook time!
Servings: 4 servings
Calories: 690kcal
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: Prep the hens (dry-brine, season, and stuff) up to 1 day ahead. For the crispiest skin, roast the day of serving.
- Storage: Refrigerate cooked hens for up to 4 days. Reheat in a 300°F / 150°C oven until warmed through.
- Freeze (uncooked): Freeze uncooked hens for up to 6 months.
- Freeze (cooked): Freeze cooked hens for up to 1 month. Thaw overnight, then reheat in a 350°F / 175°C oven for 20–30 minutes.
Nutrition
Serving: 0.5Cornish game hen | Calories: 690kcal | Carbohydrates: 6g | Protein: 40g | Fat: 56g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 272mg | Sodium: 1306mg | Potassium: 650mg | Fiber: 2g | Sugar: 2g | Vitamin A: 820IU | Vitamin C: 18mg | Calcium: 76mg | Iron: 3mg
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