The Best Roasted Cornish Hen Recipe
Whenever I come across beautiful Cornish hens like these, I just can’t help myself but buy a few. They’re just as easy to roast as a chicken, but the serving is even easier. All you have to do is slice them hen in half, and voila! you have 2 servings ready to go without any messy carving. These hens are very easy to customize and switch up the seasoning, as well. I think after all these years of roasting chickens and Cornish hens I’ve perfected this as my absolute favorite seasoning. It’s fresh, herby, citrusy, laid over aromatics, and a touch smoky.
What are Cornish Hens?
Cornish hens are simply a particular breed of chicken. Sometimes referred to as Cornish game hens as well, this variety of chicken is much smaller than the standard chickens we usually see sold in grocery stores. They are typically 1 – 2 lbs each. The flavor isn’t much different than a regular chicken, either. They are an easy-to-serve variety of whole chicken that will allow each diner to have a full breast and leg with that delicious skin intact.
Cornish hens – Mine were about 1.5 pounds each. Fresh herbs – I used rosemary and thyme. Onion & garlic – This is what we will use as a bed for our hens in the roasting pan like an au naturale roasting rack. Add more or less as you prefer! Lemon – I prefer to lay my lemon slices in the pan rather than on top of the chicken to keep the skin crispy. Olive oil – Other oils that would work are avocado, safflower, sunflower, or vegetable. Salt & pepper – Use as much or as little as you prefer. Italian seasoning – Make sure to find a no salt added mix. Otherwise, add less salt to the dry rub. Smoked paprika – This is my secret weapon in the kitchen! It packs so much more amazing flavor versus regular paprika. Red pepper flakes – You can use more, less, or none depending on your preference.
How To Serve
While you can serve these whole, as in, each person gets their own roasted Cornish hen, it is quite a lot of meat for a single serving, especially if your hens are closer to the 2 pound mark. I like to cut them in half after they’ve rested and serve each person half a hen. To cut them in half, get yourself a nice and sharp long knife. A cleaver will work as well or my favorite a good pair of kitchen shears. Start slicing between the breasts and with steady and intentional force, use slicing motions until you’ve cut all the way through. That’s it! now you are ready to serve. Save those delicious pan drippings and drizzle over the meat.
What to Serve With Roasted Cornish Hens
As with chicken, Roasted Cornish hens will go with just about any sides you’re craving. I served mine with some creamy mashed potatoes, but give these ideas a try!
Veggies
Garlic Herb Roasted Carrots Roasted Green Beans Skillet Green Beans Parmesan Roasted Broccoli Garlic Parmesan Roasted Brussels Sprouts
Potatoes
Thyme Skillet Potatoes Rosemary Smashed Potatoes Potatoes au Gratin Cheesy Mashed Potatoes with Bacon and Chives Garlic Herb Red Potato Salad
Homemade Bread
No Knead Bread Butter Biscuits Best Ever Dinner Crescents Honey Rolls Hawaiian Sweet Rolls
Salads
Kale and Quinoa Salad with Lemon Vinaigrette Avocado Cucumber Salad Creamy Cucumber Salad Mexican Street Corn Salad Mediterranean Coucous Salad
Leftovers
Your leftover roasted Cornish hens will last 3-4 days in the fridge or 1-3 months in the freezer. It reheats very well in the microwave. You can also keep some of the pan drippings and reheat the chicken in a skillet with the drippings to prevent it from drying out.
You can also use your leftover chicken to make some fantastic salads like these:
Asian Chopped Chicken Salad The Best Chicken Salad Mexican Chicken and Rice Salad Waldorf Salad
Did You Love This Recipe? Try These:
Roast Chicken Moroccan Style Roast Chicken and Potatoes Lemon Roast Garlic Chicken Legs Garlic and Paprika Chicken Baked Chicken Breast Spatchcock Chicken Pressure Cooker Whole Chicken
