Roasted Cornish Hens

Juicy, golden-brown Cornish hens roasted with garlic, herbs, and crispy skin—easy enough for a weeknight, elegant enough for a dinner party. Serve with roasted veggies or your favorite sides!

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Course: Main Dish

Cuisine: American

Keyword: date night recipe, Dinner Party, Holiday Dinner, holiday entertaining, Special Occasion

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Calories: 561kcal

Author: Jennifer Locklin

Equipment

Ingredients

Cornish Hens & Vegetables:

4 Cornish hens thawed
8 large carrots cut into chunks
2 onions halved and thickly sliced
4 stalks celery cut into chunks
4 cloves garlic smashed

Seasoning Mixture:

4 cloves garlic minced
2 tablespoons fresh thyme leaves minced
2 teaspoons fresh rosemary leaves minced
2 tablespoons fresh lemon zest
⅔ cup olive oil
2 tablespoons Cavender's Greek Seasoning
1 teaspoon freshly cracked black pepper

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Instructions

Preheat the Oven & Prep the Hens

Preheat the oven to 425°F.
Pat the Cornish hens dry, inside and out, using paper towels. Set aside.

Prepare the Vegetables

In a large bowl, combine carrots, onions, celery, and smashed garlic.

Make the Seasoning Mixture

In a medium-sized bowl, whisk together minced garlic, lemon zest, rosemary, thyme, Cavender’s Greek Seasoning, black pepper, and olive oil until well combined.

Season the Vegetables

Pour half of the seasoning mixture over the vegetables and toss until evenly coated.

Assemble the Roasting Pan

Spread the seasoned vegetables evenly in a large roasting pan.

Season the Hens

Brush the remaining oil mixture evenly over the Cornish hens, coating all sides and the inside cavity.
Place the hens on top of the vegetables in the roasting pan.
Tuck the wings behind the hens to prevent burning.

Roast the Hens

Place the roasting pan on a lower oven rack and roast for 50-60 minutes, or until the thickest part of the breast reaches 163°F to 165°F.

Rest & Serve

Remove the hens from the oven and let them rest for 5 minutes.
Cut each hen in half and serve with the roasted vegetables.

Notes

Ingredient Substitutions:

Cavender’s Greek Seasoning: Substitute with a mix of 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, and ¼ teaspoon paprika.
Fresh herbs: Use 1 teaspoon dried thyme and ½ teaspoon dried rosemary instead of fresh.
Olive oil: Swap with melted butter for a richer flavor.

Nutrition

*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.