Description
This roasted Cornish hen recipe features tender, flavorful birds with a fragrant herb and lemon zest rub, roasted to perfection alongside a medley of seasoned potatoes, carrots, and onions. A simple yet elegant dish perfect for an impressive family meal or dinner gathering.
Ingredients
Scale
Cornish Hens and Seasoning
- 2 Cornish hens (about 1.5 pounds each)
- 3 tablespoons olive oil (divided)
- ½ teaspoon kosher salt (or to taste)
- ½ teaspoon dried rosemary (crushed)
- ½ teaspoon lemon zest
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon garlic powder
Vegetables
- 1 pound potatoes, cut into 1-inch pieces
- 2 carrots, cut into 1-inch pieces
- 1 onion, cut into 1-inch wedges
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 450°F. This high temperature ensures a crispy skin on your Cornish hens.
- Prepare Vegetables: Toss the potatoes, carrots, and onion with 1 tablespoon olive oil. Season with salt and black pepper to taste. Arrange the vegetables in the bottom of a 9×13-inch baking dish or roasting pan to create a flavorful bed for the hens.
- Make Seasoning Mixture: In a small bowl, combine the remaining 2 tablespoons olive oil with kosher salt, dried rosemary, lemon zest, black pepper, dried thyme, and garlic powder. Brush this aromatic mixture all over the Cornish hens. Tuck the wings under the bird and optionally tie the legs together with kitchen twine for even cooking.
- Arrange Hens and Adjust Oven Temperature: Place the seasoned Cornish hens on top of the prepared vegetables. Transfer the pan to the oven and immediately reduce the temperature to 400°F to roast gently.
- Roast the Hens: Bake the hens uncovered for 55 to 65 minutes, or until an internal thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F. This ensures the meat is fully cooked and safe to eat.
- Rest the Hens: Remove the hens from the oven and transfer to a serving plate. Tent them loosely with foil and let rest for 10 minutes to allow juices to redistribute for moist meat.
- Finish the Vegetables: Stir the vegetables in the pan juices to coat them with flavor. If they need more tenderness, return them to the oven while the hens rest. Otherwise, turn off the oven and keep the vegetables warm inside.
- Serve: Using kitchen scissors, cut each Cornish hen in half for easy serving. Plate the portions alongside the roasted vegetables and enjoy a hearty, flavorful meal.
Notes
- For added flavor, you can marinate the hens with the olive oil and herb mixture for a few hours before roasting.
- Make sure the thermometer does not touch the bone to get an accurate temperature reading.
- Use kitchen scissors to easily cut through the hens, especially when serving guests.
- Adjust vegetable types based on seasonality or preference — root vegetables like parsnips or sweet potatoes work well.
- Resting the hens is important to achieve juicy meat, so don’t skip this step.
