Simple and quick, baked Cornish game hens are tender, juicy and a family favorite. With just a few ingredients, this Cornish hen recipe works for an easy weeknight dinner or a special occasion.
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Baked Cornish Hen
The holidays can inspire elaborate menus, but there’s real value in keeping things simple. These baked Cornish hens are quick to prepare, require minimal hands-on time, and still feel special when served. They’re a great choice when you want something elegant without spending hours in the kitchen.
Because each hen is small, they cook faster than a whole chicken and make a nice individual portion for guests. They’re also easy to adapt: keep the seasoning simple with olive oil, salt and pepper, or add aromatics like lemon, garlic and fresh herbs for a brighter flavor. The smaller size means the meat stays tender and juicy, and the skin can crisp up beautifully when roasted at the right temperature.
This recipe is reliable for weeknight dinners or small dinner parties. Pair the hens with a few hearty side dishes—such as potatoes au gratin, twice-baked potatoes, roasted asparagus, or scalloped potatoes—to make a complete, satisfying meal.
What is a Cornish Hen?
A Cornish game hen is a smaller type of chicken commonly sold in supermarkets, available fresh or frozen. The main difference from a standard roasting chicken is size: a Cornish hen is usually under 2 pounds, while a typical roasting chicken is much larger. Because of their size, Cornish hens often cook faster and can be more tender. Their flavor is similar to regular chicken, but the portion size and presentation make them a nice option for special meals or individual servings.
How To Cook Cornish Hens
Cornish hens are straightforward to prepare and absorb flavors well. The following method produces golden, crisp skin and juicy meat with minimal fuss.
- Remove the hens from their packaging and discard or reserve any giblets. If you save them, they can be used later for a pan sauce or homemade stock.
- Pat the hens dry with paper towels, then rub them liberally with olive oil. Season the inside and outside with kosher salt and freshly ground black pepper.
- Stuff each cavity with lemon quarters, garlic cloves and fresh herb sprigs (thyme works well). Tie the legs together with kitchen twine and tuck the wing tips under the back to prevent burning and encourage even cooking.
- If you prefer, you can stuff the hens with a traditional stuffing, but be sure to check the final internal temperature in the stuffing as well to ensure doneness.
How Long To Cook Cornish Hens
Roast the hens at 350°F for about 40 minutes, or until the skin is golden and an instant-read thermometer inserted into the thickest part of the thigh or breast reads 165°F. If the hens are stuffed, check the temperature in the stuffing as well. Once done, tent the hens loosely with foil and let them rest for 10 minutes before serving to allow the juices to redistribute.
How To Cook From Frozen
If you forget to thaw the hens, you can still roast them from frozen. Start by roasting for about 30 minutes, then add a pat of butter and season with salt and pepper. Continue roasting until the internal temperature reaches 165°F and the juices run clear. Cooking time will be longer than thawed hens, so use a thermometer to confirm doneness.
What To Serve Them With
Many side dishes that pair with roast chicken work well with Cornish hens. Roast vegetables, asparagus, scalloped or Lyonnaise potatoes, a simple green salad, or a cup of soup make excellent accompaniments. Finish the meal with a straightforward dessert like crème brûlée or chocolate pudding for a delightful, balanced menu.
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More Easy Chicken Recipes
If you enjoy this Cornish hen recipe, try other simple chicken dishes such as rotisserie-style chicken, oven-baked chicken breast, or baked teriyaki chicken breasts. These recipes are equally approachable and family-friendly.
- Chicken Francese
- Pan-Seared Chicken Breast with Garlic Parmesan Sauce
- Chicken Paprikash
- Roasted Chicken Provençal
Cornish Hen Recipe
Equipment
- baking sheet
Ingredients
- 2 Cornish hens
- 2 tbsp olive oil
- 1 lemon, cut into quarters
- 4 garlic cloves
- 4–8 sprigs fresh thyme
- 1 tbsp kosher salt
- 1 tbsp freshly ground black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- Remove any innards from the cavity of each hen and discard or save for stock. Pat the hens dry and place them breast-side up on a baking sheet.
- Coat the hens liberally with olive oil and season inside and out with kosher salt and black pepper.
- Stuff each cavity with lemon quarters, garlic cloves and herb sprigs. Tie the legs together with kitchen twine and tuck wing tips under the back.
- Roast the hens for about 40 minutes, until the skin is golden and an instant-read thermometer inserted into the thickest part of the thigh or breast reads 165°F.
- Remove from the oven, tent loosely with foil, and rest for 10 minutes before serving.
Notes
You can prep the hens up to 24 hours in advance. Cover and refrigerate until ready to bake. Remove from the fridge 30 minutes before roasting to take the chill off.
Nutrition
Calories: 529 kcal; Carbohydrates: 5 g; Protein: 39 g; Fat: 39 g; Saturated Fat: 10 g; Cholesterol: 227 mg; Sodium: 1883 mg; Potassium: 600 mg; Fiber: 1 g; Sugar: 1 g; Vitamin A: 291 IU; Vitamin C: 18 mg; Calcium: 48 mg; Iron: 2 mg.
Nutrition information is an approximation.