My roasted Cornish hens are my family’s go-to for entertaining and special occasions. They come out crispy and juicy using my simple, step-by-step instructions.
Why you’ll love my Cornish hen recipe
A whole roasted chicken is typically my go-to for special events or dinner parties, but sometimes, I’ll switch things up with this roasted Cornish hen recipe instead.
This is what I make when I want the look of a dinner-party roast, but don’t want to commit to carving a whole chicken at the table.
I rub the game hens with dried and fresh herbs, along with some bold spices like paprika, then roast them until the skin is crispy and the meat is tender and moist. Adding fresh herbs really helps keep the flavor balanced.
It’s so easy to make, and I like to serve it with roasted root vegetables or an air fryer baked potato, but like any roast, you can pair it with almost anything.
★★★★★ REVIEW
“Delicious recipe! I used your 4-ingredient chicken marinade to marinate the Cornish hen before putting on the dry rub. The result was amazingly tasty and moist. I used lime instead of lemon as I only had lime on hand. My Cornish hen was larger, about 800 g, and I baked it for 1 hour and 15 minutes. I also cooked the leftover marinade and used it as gravy for the hen and vegetables I served. Thanks for sharing the recipe.”– Lamyku
Table of Contents
- Why you’ll love my Cornish hen recipe
- Key Ingredients
- How to roast Cornish hens
- How to carve a Cornish hen
- Arman’s recipe tips
- Storage instructions
- Cornish Hen Recipe (Oven Roasted) (Recipe Card)
- What to serve with Cornish hens
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below:
- Cornish hen. I made this recipe with either 1 or 1 1/2 pound Cornish hens, which comfortably serves 1-2 people. If you’re serving it as part of a larger meal with some sides, 2-3 Cornish hens should be enough for 4 people; alternatively, you can make one per person.
- Fresh herbs. Roasting the bird on a bed of fresh rosemary and thyme sprigs infuses it with aromatic, herbaceous flavors.
- Lemon slices. The lemon slices impart tangy, citrusy undertones.
- Olive oil. Just a drizzle to help the skin become golden and crispy.
- Dried herbs and spices. I used Italian seasoning, smoked paprika, garlic powder, red pepper flakes, salt, and black pepper.
How to roast Cornish hens
Step 1- Stir the dry rub seasonings together in a small bowl.
Step 2– Sprinkle the mixture all over the Cornish hen. Ensure all sides are covered.
Step 3- Place the rosemary, thyme, and lemon slices on the bottom of a roasting pan. Place the Cornish hen on top and drizzle with olive oil.
Step 4- Roast the hen in the oven until it’s golden brown and cooked through. Rest, then serve.
How to carve a Cornish hen
Okay, let me make it super easy for you!
- After letting the hen rest, place it on a cutting board and use a sharp knife to cut through the joint connecting the thighs and drumsticks to the body.
- Separate the breast meat by slicing down the center along the breastbone and gently pulling it away.
- Finally, slice the breast meat into individual servings, and you’re ready to enjoy your beautifully carved bird.
Arman’s recipe tips
- Bring to room temperature. I highly recommend letting the hen sit on the kitchen counter for about 30 minutes before cooking. Room temperature meat always cooks more evenly than cold meat.
- Checking for doneness. I like to use a meat thermometer to check that the hen is cooked through. To do so, stick the thermometer into the thickest part of the hen as it cooks (the thigh, avoiding any bone). You’ll know it’s done when its internal temperature reaches 160ºF. As it rests (more on that below), carryover cooking will see it rise to 165°F.
- Let it rest. I know how tempting it is to dig right in, but letting the Cornish hen rest for about 5 minutes after roasting helps its natural juices soak back into the meat.
Storage instructions
To store: Let the leftover Cornish hen cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 5 days.
To freeze: Let leftovers cool, then freeze in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.
To reheat: Reheat the Cornish hen in a baking dish in the oven at 350ºF until the skin is crispy again and the meat is heated through.
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Preheat oven to 210C/425F.
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Make the dry rub by mixing the salt, pepper, Italian seasoning, smoked paprika, garlic powder, and red pepper flakes.
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Pat dry the Cornish hen and generously season with the prepared spice rub.
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Add rosemary, thyme, and lemon slices into a roasting pan. Add the Cornish hen to the roasting dish and drizzle it with olive oil.
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Roast the Cornish hen for 1 hour or until the thickest part reaches 160F (carryover cooking with take it up to 165F).
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Remove the Cornish hen from the oven and let it rest for 5 minutes before serving.
- Use other seasonings: You can swap the seasonings in the recipe for a poultry seasoning blend or your favorite chicken dry rub instead.
- Add marinade: For a flavorful twist, try marinating the cornish hen for 1 to 4 hours in my 4-ingredient chicken marinade, chicken drumstick marinade, or chicken thigh marinade.
- Storage. Leftovers will keep in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat the hen in the oven for the extra crispy skin.
Serving: 1servingCalories: 285kcalCarbohydrates: 4gProtein: 20gFat: 21gSodium: 363mgPotassium: 336mgFiber: 1gSugar: 1gVitamin A: 448IUVitamin C: 16mgCalcium: 35mgIron: 2mgNET CARBS: 3g
What to serve with Cornish hens
My family loves simple sides, so here are some ideas to get you started:
Originally published February 2024, updated and republished September 2026