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
- Preheat Oven: Preheat the oven to 450°F to prepare for roasting the Cornish hens and vegetables.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
