Roasted Cornish Game Hens

5 from 23 votes

This Roasted Cornish Game Hen recipe is an easy way to create a truly impressive meal. Cornish hens are coated with a butter-herb rub and roasted to tender perfection over a bed of carrots, onions and lemon.

Prep Time20

Cook Time50

Resting Time10

Total Time1 20

Course: Main Course

Cuisine: American

Servings:

Calories: 641kcal

Author: Valerie Brunmeier

Equipment

unbleached kitchen twine

Ingredients

2 whole Cornish game hens about 1½ pounds each

Aromatics

1 large sweet yellow onion cut into wedges
2 to 3 carrots cut in chunks
1 large lemon sliced
3 to 4 sprigs fresh rosemary

Butter Herb Rub

2 tablespoons butter softened
2 tablespoons extra virgin olive oil
2 teaspoons paprika
1 ½ teaspoons kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dried crushed rosemary
1 teaspoon dried thyme
½ teaspoon freshly ground black pepper

Optional Gravy

¾ cup low sodium chicken broth or as needed
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon butter
Browning sauce like Kitchen Bouquet optional
Salt and freshly ground black pepper to taste

Instructions

Combine the butter, olive oil, and seasonings for the rub in a small bowl and set aside.
Preheat your oven to 400 degrees F. with the oven rack in the center position.
Place the onion and carrot chunks in the bottom of a 13- x 9-inch baking dish (there should be enough aromatics to cover the bottom of the dish) and lay the lemon and sprigs of rosemary over the top.
Pat the hens dry with paper towels. Spread a little of the rub inside each hen then generously coat all over the outside, reserving a small amount of the rub for later. Set the seasoned hens on top of the aromatics. Tie the legs with kitchen twine, if desired and pat the hens with the remaining butter herb rub to cover any unseasoned areas (some may have rubbed off).
Roast for 25 minutes. Rotate the baking dish to ensure even cooking. Continue to roast for an additional 20 to 25 minutes, or until the skin is golden brown and a thermometer inserted into the thickest portion of meat registers 165 degrees F. Remove from the oven and let the hens rest in the pan for 5 minutes. Transfer hens to a cutting board and let rest an additional 5 minutes.
Meanwhile, pour the pan drippings from the roasting pan through a fine mesh strainer into a small bowl. Or alternately, follow the directions for the gravy below. Discard the remaining aromatics in the baking dish.

For the Optional Gravy

Strain the pan drippings through a mesh strainer into a measuring cup and let them rest for 10 to 15 minutes. Skim the fat from the top and add as much broth as needed to measure 1 cup (about ¾ cup broth). Add the mixture to a small saucepan and place over MEDIUM heat.
Whisk together the cornstarch and water, add it to the saucepan and bring the mixture to a low boil. Add the butter and stir until melted and the gravy is slightly thickened. If you'd like a richer, darker colored gravy, add a 2 to 3 drops of browning sauce. Taste and season with salt and pepper, if needed. Remove from the heat and transfer to a small gravy boat or bowl.
Serve the Cornish hens drizzled with the strained pan dripppings or optional gravy.

Notes

Total time does not include time to make the optional gravy.

To Split the Hens

After removing them from the oven, let them rest for 10 minutes. Then, set one of the roasted hens on a cutting board and press a sharp serrated knife down into the center of the breast. Then, use a sawing motion to cut all the way through to cut the hen in half.

Nutrition