Herb-Roasted Cornish Hen with Roasted Vegetables Recipe
Jump to Recipe· 4.4 from 26 reviews

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If you are looking for a cozy, comforting dish that feels like a special occasion yet is surprisingly easy to prepare, then this Herb-Roasted Cornish Hen with Roasted Vegetables Recipe is exactly what your dinner table needs. The tender, juicy Cornish hens infused with fragrant herbs pair perfectly with golden roasted potatoes, sweet carrots, and caramelized onions for a meal that’s bursting with rustic charm and savory goodness. This recipe brings together simple ingredients and straightforward steps to create an elegant yet approachable home-cooked dish that will impress friends and family alike.

two whole raw Cornish hens with pale pink skin, a small bowl of golden olive oil, coarse kosher salt crystals, dried rosemary leaves, bright yellow lemon zest, ground black pepper, dried thyme leaves, fine garlic powder, a pile of rough-cut light brown potatoes in 1-inch chunks, vibrant orange carrot pieces cut into 1-inch chunks, thick wedges of white and purple onion, all neatly arranged on a clean white marble surface with natural light casting soft shadows, surrounded by a few sprigs of fresh rosemary and thyme for contrast, the ingredients spaced evenly and artfully to highlight varied colors and textures, minimalist styling with gentle highlights on the herbs and zest, warm inviting tones, overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

The beauty of this Herb-Roasted Cornish Hen with Roasted Vegetables Recipe lies in its use of simple, wholesome ingredients that each play a crucial role in flavor, texture, and color. From the aromatic herbs to the vibrant vegetables, every element contributes to the unforgettable taste experience.

  • Cornish hens (2, about 1.5 pounds each): These petite birds offer tender, flavorful meat that cooks evenly and quickly.
  • Olive oil (3 tablespoons): Divided use to coat both the birds and vegetables, helping with browning and adding richness.
  • Kosher salt (½ teaspoon, plus to taste): Enhances all the natural flavors without overpowering the dish.
  • Dried rosemary (½ teaspoon, crushed): Brings an earthy, pine-like aroma that complements poultry beautifully.
  • Lemon zest (½ teaspoon): Adds a bright, citrusy touch that lifts the rich flavors.
  • Black pepper (¼ teaspoon and to taste): Delivers subtle heat and complexity.
  • Dried thyme leaves (¼ teaspoon): A gentle herb with a slightly minty finish to round out the seasoning.
  • Garlic powder (¼ teaspoon): Provides deep, savory undertones that marry perfectly with the herbs.
  • Potatoes (1 pound, cut into 1-inch pieces): Roasting creates tender interiors and crispy, golden edges.
  • Carrots (2, cut into 1-inch pieces): Adds natural sweetness and vibrant orange color.
  • Onion (1, cut into 1-inch wedges): Roasts to soft, caramelized perfection, enhancing the dish’s richness.

How to Make Herb-Roasted Cornish Hen with Roasted Vegetables Recipe

Step 1: Preheat Your Oven

Start by setting your oven to 450°F. This initial high temperature helps the Cornish hens develop a beautifully crisp, golden skin right from the start, locking in the juices and flavor.

Step 2: Prepare the Vegetables

Toss the potatoes, carrots, and onions with 1 tablespoon of olive oil, then season with salt and black pepper to your liking. Spread them evenly in the bottom of a 9×13-inch baking dish or roasting pan. These veggies will soak up the flavors from the bird and herbs while roasting, transforming into a delicious, aromatic side.

Step 3: Season and Prepare the Cornish Hens

Whisk together the remaining 2 tablespoons of olive oil with kosher salt, crushed rosemary, lemon zest, black pepper, dried thyme, and garlic powder in a small bowl. Brush this fragrant herb mixture all over each hen, ensuring every nook is covered. Tuck the wings under the hens and tie the legs if you want a tidy presentation—this will also help the birds cook evenly.

Step 4: Assemble and Adjust Oven Temperature

Place the seasoned Cornish hens directly on top of the roasted vegetables in your dish. Transfer everything to the oven, then immediately reduce the heat to 400°F. This adjustment allows the hens to cook through gently while the vegetables caramelize beneath.

Step 5: Roast Until Perfectly Cooked

Bake uncovered for 55 to 65 minutes, or until the hens reach an internal temperature of 165°F. Use a meat thermometer inserted into the thickest part of the thigh, avoiding the bone, to check doneness. This step ensures juicy, safe-to-eat meat.

Step 6: Rest the Hens

Once out of the oven, transfer the Cornish hens to a serving plate and loosely tent with foil for about 10 minutes. Resting allows the juices to redistribute, stopping them from running out when you cut into the meat.

Step 7: Finish the Vegetables

While the hens rest, stir the vegetables in the pan juices to coat them with more flavor. If they need extra roasting to reach your favorite tenderness, pop them back into the oven. Otherwise, keep them warm in the off oven until you’re ready to serve.

Step 8: Serve in Style

Use kitchen scissors to cut each hen in half for convenient plating. Arrange with the roasted vegetables and drizzle with pan juices for a hearty, inviting presentation that’s sure to delight.

How to Serve Herb-Roasted Cornish Hen with Roasted Vegetables Recipe

Garnishes

Fresh herbs like rosemary, thyme, or parsley sprinkled over the plated hens add a burst of color and a fresh herbal scent that excites the senses. A few lemon wedges on the side also offer a bright, zesty option for those who love a citrusy finish.

Side Dishes

This Herb-Roasted Cornish Hen with Roasted Vegetables Recipe stands beautifully on its own, but for an extra special meal, consider serving it alongside a simple green salad with a light vinaigrette or warm, crusty bread to soak up those irresistible pan juices.

Creative Ways to Present

For a sophisticated touch, serve the hens on a wooden board garnished with fresh herbs and roasted lemon slices. Or, place individual hens on rustic plates with a colorful mound of roasted vegetables, letting the natural hues shine and inviting your guests to dig in.

Make Ahead and Storage

Storing Leftovers

Once cooled, place leftover Cornish hens and vegetables in airtight containers. They keep well in the refrigerator for up to three days, maintaining much of their original flavor and texture for easy quick meals.

Freezing

You can freeze cooked Cornish hens and vegetables for up to two months. Wrap them tightly in freezer-safe bags or containers to prevent freezer burn. Thaw overnight in the fridge when ready to enjoy again.

Reheating

Reheat leftovers gently in a 350°F oven, covered with foil to prevent drying out. Heating for 15-20 minutes usually does the trick, bringing back juicy, tender meat and warm, flavorful vegetables.

FAQs

Can I use fresh herbs instead of dried?

Absolutely! Fresh herbs add an extra vibrant aroma. Use about three times the amount of fresh herbs compared to dried to maintain flavor balance.

What sides complement this dish best?

Simple, fresh sides like a crisp salad, steamed green beans, or garlic mashed potatoes enhance without overwhelming the hearty flavors of the Cornish hen and roasted veggies.

Is it necessary to tie the legs of the Cornish hens?

While not mandatory, tying the legs helps the birds cook evenly and gives a neater appearance on the plate.

How do I know when the Cornish hen is done?

The safest method is using a meat thermometer; 165°F in the thigh indicates perfect doneness, juicy and tender.

Can I prepare this recipe ahead of time?

Yes! You can prep the herb mixture and chop vegetables a day before, then assemble and roast right before mealtime for maximum freshness.

Final Thoughts

This Herb-Roasted Cornish Hen with Roasted Vegetables Recipe is truly one of those dishes that feels special yet is remarkably easy to prepare, making it a perfect choice for both weeknight dinners and weekend gatherings. I hope you’ll enjoy making it as much as eating it — the warm aromas and comforting flavors never fail to bring smiles around the table. Give it a try and see how beautifully simple ingredients come together into something truly memorable.

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Herb-Roasted Cornish Hen with Roasted Vegetables Recipe

Herb-Roasted Cornish Hen with Roasted Vegetables Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 26 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 to 4 servings (2 hens)
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
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Description

This roasted Cornish hen recipe features tender, flavorful birds seasoned with herbs and lemon zest, perfectly roasted alongside hearty potatoes, carrots, and onions. Ideal for a comforting weeknight dinner, the hens are brushed with a savory olive oil mixture, roasted to juicy perfection, and served with pan-roasted vegetables that soak up the delicious drippings.

Ingredients

Cornish Hens

  • 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

  1. Preheat Oven: Preheat the oven to 450°F to prepare for roasting the Cornish hens and vegetables.
  2. Prepare Vegetables: In a bowl, toss the potatoes, carrots, and onion with 1 tablespoon of olive oil, season with salt and pepper to taste, then spread them evenly in the bottom of a 9×13-inch baking dish or roasting pan.
  3. Season Hens: In a small bowl, mix the remaining 2 tablespoons of olive oil with kosher salt, dried rosemary, lemon zest, black pepper, dried thyme, and garlic powder. Brush this mixture all over the Cornish hens. Twist the wings under each bird and tie the legs together with kitchen twine if desired.
  4. Arrange for Roasting: Place the seasoned Cornish hens on top of the prepared vegetables in the baking dish, then transfer the dish into the preheated oven. Immediately reduce the oven temperature to 400°F.
  5. Roast: Roast the hens uncovered for 55 to 65 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer placed in the thickest part of the thigh without touching the bone.
  6. Rest Hens: Remove the hens from the oven and transfer them to a serving plate. Loosely cover with foil and let rest for 10 minutes to retain juices.
  7. Finish Vegetables: Stir the roasted vegetables in the pan juices. If they need more cooking, return them to the oven while the hens rest. Otherwise, turn off the oven and keep them warm inside.
  8. Serve: Using kitchen scissors, cut the hens in half and serve warm alongside the pan-roasted vegetables.

Notes

  • Use a meat thermometer to accurately check doneness at 165°F for safety and juiciness.
  • Tying the legs and tucking the wings under helps the hens cook evenly and maintain shape.
  • You can substitute fresh herbs for dried if preferred, using roughly three times the fresh amount.
  • Leftover vegetables can be stored in the refrigerator for up to 3 days.
  • For a crispier skin, broil the hens for 2-3 minutes at the end of roasting, watching carefully to avoid burning.

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