Make this Cornish hens recipe for a festive holiday dinner that feels a little fancy without the fuss. They turn out juicy and tender with crispy, flavorful skin that tastes like a special treat.
Holly’s Cornish Hen Highlights
Cornish hens (AKA Cornish game hens) are miniature versions of chickens in Britain, between 1.5 and 3 pounds each. They are faster and easier to cook, and the meat is super tender.
- Flavor: Savory and crisp skin with a juicy, tender interior.
- Recommended Tools: A roasting pan or rimmed baking sheet, and a meat thermometer for checking the internal temperature.
- Time-Saving Tip: Batch cook and use any leftover meat in easy sandwiches, fresh salads, or cozy soups all week long.
Cornish Hen Ingredients
- Cornish Hens: Most Cornish hens come tightly wrapped so they stay in one piece. Just pop them in the fridge to thaw overnight. They’re extra easy to prep too, since there aren’t any giblets inside like a turkey or chicken.
- Seasonings: Olive oil and poultry seasonings are all this recipe needs.
Clever Cornish Hen Twists
- Create a ‘raft’ of celery and sliced onions to soak up the drippings and make a creamy and savory gravy!
- You can switch out the oil for leftover bacon grease, which will give the skin an amazing smoky flavor.
- Experiment with herbs, spices, and seasonings from the pantry and create a new blend.
- Cornish hens can be stuffed with your fave dressing recipe or even roasted vegetables!
How to Make Cornish Hens
- Whisk the olive oil and the seasonings together (full recipe below).
- Brush the seasoning mixture over each Cornish hen.
- Roast hens until they reach 165°F internally.
- Remove the hens and allow them to rest for about 10 minutes before serving.
Cornish Hen Know-How
- Moisture prevents the skin from crisping up, so use paper towels and pat each hen dry before seasoning.
- Tuck the wings and tie the legs. This helps the hens cook evenly and keeps them looking neat for serving.
- Roast on a rack. Elevating the hens allows hot air to circulate, giving you evenly cooked, crispy skin all around.
- Rest before cutting. Let the hens sit for about 10 minutes after baking so the juices redistribute and stay inside the meat.
How to Store Cornish Hens
- Just like whole roasted turkeys and chickens, remove the meat from the carcass before storing to avoid contamination.
- Save the carcass to make stock, if desired.
- Store leftovers in the fridge in an airtight container for up to 4 days. Freeze meat in zippered bags in the freezer for up to one month.
Easy Holiday Side Dishes
Have you tried this Baked Cornish Hens recipe? Leave a comment and rating below!
Cornish Hens Recipe
Cook like a professional with this succulent and juicy Cornish hens recipe.
Equipment
9 x 13-inch Glass Baking Dish or rimmed baking sheet
Ingredients
- 2 cornish hens about 1½ pounds each
- 2 tablespoons olive oil
- 1 tablespoon chicken seasoning
Instructions
- Preheat oven to 450°F.
- Combine the olive oil and chicken seasoning in a small bowl. Brush the olive oil mixture over the hens. Twist wings and tuck them under the bird.
- Place hens in a baking dish or on a rimmed baking sheet. Reduce heat to 400°F.
- Bake 55-65 minutes or just until hens reach 165°F.
- Loosely tent with foil and let rest for 10 minutes before cutting.
- Cut hens in half and serve.
Notes
- When gauging the temperature of the bird, ensure the thermometer does not touch the bone.
- Leftovers will keep in the freezer for up to 1 month.
Nutrition Information
Calories: 1030kcal | Carbohydrates: 1g | Protein: 77g | Fat: 77g | Saturated Fat: 20g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 38g | Cholesterol: 455mg | Sodium: 275mg | Potassium: 1076mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 539IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Do you cook them
Covered or uncovered?
Jesse, bake them uncovered.
What are some other suggestions for seasoning mix? Fresh or dry…
Hi Carma, I have not tried it with other seasonings. If you do, you will have more success with a dry rub. An Italian seasoning would work well for these hens, as would Cajun Seasoning, Greek seasoning, or turkey seasoning. Let me know how it turns out.
Why preheat oven to 450 and bake the chicken on 400?
The initial burst of high heat helps to crisp up the skin, Kate!