Garlic Rosemary Roasted Cornish Game Hens

Whole Cornish game hens rubbed with garlic, rosemary, lemon zest and olive oil and roasted at 400°F until crisp and golden. One small bird per person; serves 4.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoMediterraneanNo added sugar

Allergens: none of the major food allergens in the ingredients as written. Check package labels, which can change.

Two roasted Cornish game hens with rosemary, roasted garlic and lemon on a platter
  • Prep 15 min
  • Cook 55 min
  • Rest 10 min
  • Total 1 hr 20 min
  • Yield 4 servings

Updated

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Cornish game hens are small, young chickens that make an elegant dinner with very little effort. Each bird is a single serving, so everyone gets crisp skin, a little white meat and a little dark meat.

Here they are rubbed with olive oil, garlic, rosemary, thyme and lemon zest, filled with lemon and herbs, and roasted in about an hour. They cook faster than a full-size chicken and look wonderful on the plate for a holiday or a dinner party.

Ingredients

  • 4 Cornish game hens (1 1/4 to 1 1/2 pounds each), thawed
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon finely grated lemon zest
  • 1 3/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon, cut into quarters
  • 4 small sprigs fresh rosemary

Instructions

  1. Heat the oven. Preheat the oven to 400°F (200°C).
  2. Dry the hens. Remove any giblets and pat the hens dry inside and out with paper towels.
  3. Make the herb rub. Stir together the olive oil, garlic, chopped rosemary, thyme, lemon zest, salt and pepper.
  4. Season. Rub the mixture all over the hens, including a little inside the cavities. Place a lemon quarter and a rosemary sprig inside each one.
  5. Truss. Tie the legs of each hen together with kitchen twine and tuck the wing tips underneath.
  6. Roast. Set the hens breast side up on a rack in a roasting pan, leaving space between them. Roast for 50 to 60 minutes, until the skin is golden and the thickest part of the thigh reads 165°F.
  7. Rest and serve. Let the hens rest for 10 minutes. Serve them whole, or cut each one in half lengthwise with kitchen shears.

Nutrition per serving (estimated)

910Calories
3 gCarbohydrates
<1 gFiber
2 gNet carbs
73 gProtein
67 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbHigh-proteinGluten-freeDairy-freePaleo-friendlyMediterraneanNo added sugar

Tips

  • To cook them faster, spatchcock the hens: cut out the backbone with shears, press them flat and roast at 425°F for about 35 to 40 minutes.
  • Add halved small potatoes and carrots to the pan for the last 40 minutes.
  • Brush the hens with a little honey mixed with lemon juice for the last 10 minutes for a glossy glaze.

Printable: safe cooking temperatures chart (PDF).

Questions about this recipe

How much Cornish hen per person?
One hen per person for most appetites. For lighter eaters or with several side dishes, half a hen each is enough.
What are Cornish game hens?
They are young, small chickens, usually about 1 to 2 pounds. Despite the name, they are not game birds.
How long do Cornish hens take to roast?
At 400°F, 1 1/4 to 1 1/2-pound hens take about 50 to 60 minutes. They are done when the thigh reaches 165°F.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Chardonnay or Pinot Noir. Wine pairing guide

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Cooking a different size or thickness? See whole chicken and poultry cooking times.

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