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Home » Recipes » Healthy Dishes

Easy Cornish Hens Recipe

By: D. Durand Worthey  »  Updated: February 4, 2025  »   View our disclosure policy

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Are you looking for an alternative to turkey this Thanksgiving?

Try our Easy Cornish Hens recipe, well-seasoned and easy to make. Plus, it’s less hassle than making a huge turkey. 

the best cornish hens

 

Easy Cornish Hens Recipe

Like a lot of folks, I used to be intimidated by the thought of preparing Cornish Hens. Not anymore. Now I love them, and here is why. First, it is all about the perfect portion.

Cornish hens for me, translate into less waste. Who wants to cook a whole chicken or gigantic turkey then struggle to figure out what to do with all of the leftovers?

Second. Cornish Hens are not the fancy-pants dish you think it is. Mainly because pound for pound, they are often a more economical purchase than other poultry meats. And finally, they are delicious.

The following recipe guarantees a moist and well-seasoned outcome. Enjoy!

easy cornish hens

What You Need To Make Our Easy Cornish Hens:

Cornish Hens. We love Cornish hens because they are like individual-sized servings of chicken. Even though they are technically not chicken, the taste is similar. Typically, each hen weighs around 1-2 pounds. Typically, the wife and I will split one, but our teenage boys will eat a whole Cornish hen in one sitting. 

Olive Oil. Garlic & Butter. After the Cornish hens are patted dry, I apply a mixture of melted unsalted butter, olive oil, and lots of minced garlic. 

Onions. Lemons. Sage & Rosemary.  I also love adding additional layers of flavor by resting the Cornish hens on a bed of onion, lemons, sage, and rosemary. Protip. Add more flavor by stuffing the hens with onions, lemons, garlic, sage, and rosemary. 

Seasoning Mix. Our seasoning mix includes Old Bay, Italian seasoning, smoked paprika, sea salt, and freshly cracked black peppercorns.

Ingredients needed for Cornish Hens

  • 3 Cornish Hens
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 large cloves of garlic minced
  • 2 lemons sliced
  • 1 large onion cut into quarters and separate the quarters into individual slices of onion
  • 10-12 fresh sage leaves
  • 6-8 Sprigs of fresh Rosemary
  • 2 tablespoons of Old Bay seasoning
  • 2 tablespoons of Italian seasoning
  • 1 tablespoon + 1 teaspoon smoked paprika
  • 1 tablespoon lemon pepper
  • 1 teaspoon sea salt or Kosher salt

how to season cornish hens

 

 

Directions: 

  1. Thaw and pat the Cornish hens dry with a paper towel or if you have time after patting the Cornish hens dry, let them sit in the fridge overnight. This will prevent the hens from drying out.
  2. Place the onions, sliced lemons, and half of the sage and rosemary into the roasting pan or Dutch oven. 
  3. Brush the hens with melted butter, olive oil, and minced garlic.
  4. Rub the hens thoroughly with the dry rub mixture.
  5. Arrange the Cornish hens into the roasting pan or Dutch oven, and place the remaining sage leaves, sprigs of rosemary, and sliced lemon in between the Cornish hens. 
  6. Bake, without a lid, in a preheated oven at 375 ° F until an instant-read thermometer reads inserted into the thickest part of the thigh registers 165 ° F and the juices run clear. (Cooking time: 45 minutes to an hour) 
  7. If the skin on the hens is browning too quickly, loosely tent the hens with foil and continue to cook.
  8. When finished baking, remove the pan from the oven and let it stand for 15 minutes. 
  9. Serve.
Tip: if you’re cooking for a larger crowd, you can double the recipe. You can also check out this post for other Cornish Hens recipes.
 
easy holiday meals

Should I roast Cornish hens covered or uncovered

For the best results, roast the Cornish hens uncovered, breast-side up, in a shallow roasting pan or cast-iron Dutch oven.

Bast frequently using a combination of minced garlic, olive oil, and melted unsalted butter.

When roasting, the Cornish hens weighing about a 1-pound, roast for 50-60 minutes.

For larger Cornish hens, add 15-minutes or cook until an instant-read thermometer reaches no less than 180°F.

How long can you store Cornish hens?

How long can you store Cornish hens?

If you are storing Cornish hens, they will last 3 days.

However, Cornish hens can last 5-8 months when stored correctly in the freezer. 

How to thaw Cornish hens

Place frozen Cornish hens in a bowl. Or if you’re defrosting more than two or more, arrange packaged hens on a sheet pan, make sure they are not touching, and place them into the fridge.

The hens will thaw in 1 or 2 days.

For same-day thawing, place each packaged hen in a bowl of cold water and change the water about every half-hour.

simple cornish hens

How to reheat Cornish Hens

Preheat 350° F. In a large cast-iron skillet, pour one cup of chicken broth or stock into a shallow pan, and place the Cornish hens breast-side down into the liquid.

Place the hens into the oven and heat for 15-20 minutes. 

Recipes that pair well with Cornish Hens

Recipes that pair well with Cornish Hens

One dish we enjoy with our hens is our recipe for creamy collard greens with bacon.

Potato dishes also pair well with Cornish Hens. Here are a few potato dishes: Cheesy Spinach Mashed Double Potatoes, Smashed Cheesy Sweet Potatoes, or Creamy Potato Recipe With Alfredo Sauce. 

how to cook cornish hens

Easy Cornish Hens Recipe

4.45 from 47 votes
Print Pin Rate
Servings: 0
Author: This Worthey Life
Prevent your screen from going to sleep

Ingredients
 

  • 3 Cornish Hens
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 large cloves of garlic minced
  • 2 lemons sliced
  • 1 large onion cut into quarters and separate the quarters into individual slices of onion
  • 10-12 fresh sage leaves
  • 6-8 Sprigs of fresh Rosemary
  • 2 tablespoon Old Bay seasoning
  • 2 tablespoon Italian seasoning
  • 1 tablespoon + 1 teaspoon smoked paprika
  • 1 tablespoon lemon pepper
  • 1 teaspoon sea salt or Kosher salt

Instructions

  • Thaw and pat the Cornish hens dry with a paper towel or if you have time after patting the Cornish hens dry, let them sit in the fridge overnight. This will prevent the hens from drying out.
  • Place the onions, sliced lemons, and half of the sage and rosemary into the roasting pan or Dutch oven. 
  • Brush the hens with melted butter, olive oil, and minced garlic.
  • Rub the hens thoroughly with the dry rub mixture.
  • Arrange the Cornish hens into the roasting pan or Dutch oven, and place the remaining sage leaves, sprigs of rosemary, and sliced lemon in between the Cornish hens. 
  • Bake, without a lid, in a preheated oven at 375 ° F until an instant-read thermometer reads inserted into the thickest part of the thigh registers 165 ° F and the juices run clear. (Cooking time: 45 minutes to an hour) 
  • If the skin on the hens is browning too quickly, loosely tent the hens with foil and continue to cook.
  • When finished baking, remove the pan from the oven and let it stand for 15 minutes. 
  • Serve.
Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

 

How to cook stuffed Cornish Hens

How to cook stuffed Cornish Hens

You can try cooking your Cornish Hens by stuffing the cavities full of fresh herbs and butter.

We’re sharing one of the ways we’ve made this Cornish Hens recipe for previous holiday dinners. 

This recipe is slightly different from the recipe we shared above. 

Ingredients: 

  • 4-6 Cornish Hens
  • 2 Meyer Lemons
  • 1/2 Cup of Melted Unsalted Sweet Cream Butter
  • 2 Bunches of fresh Sage
  • 6-8 Sprigs of fresh Rosemary
  • 6-8 Sprigs of fresh thyme
  • 2 Tbsp of fresh cracked Black Pepper
  • 1 Tbsp of Lemon Pepper
  • 1 Tbsp of Kosher salt
  • 1 Cup of White Wine

Directions on cooking stuffed cornish hens

  1. Once the Cornish Hens are thawed and rinsed thoroughly, pat them dry with a paper towel.
  2. Place Cornish Hens in a large roasting pan bottom down. Divide fresh herbs and stuff hen cavities.
  3. Then add two parts of butter to each cavity. Place any leftover herbs beneath the hens.
  4. Slice Meyer lemons in half and squeeze juice into a small bowl. There should be enough lemon juice, so each hen cavity gets a tablespoon.
  5. Melt remaining butter and brush over each hen until butter is used up.
  6. Mix Black Pepper, Lemon Pepper, and Kosher salt in a small bowl and sprinkle over hens evenly until the seasoning is all gone.
  7. Pour 1 cup of white wine into the bottom of the pan but do not pour wine over hens (you’ll rinse off the seasoning if you do).
  8. Make sure hens have plenty of space between them. Let stand for 30 minutes.
  9. Bake in a preheated oven at 375 until an instant-read thermometer reads inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
  10. When finished baking, remove the pan from the oven and let it stand for 15 minutes.
  11. Serve.
This is a great alternative recipe for your regular Turkey at Thanksgiving.
 
Or have it for Sunday dinner. Regardless of when you plan to have it, this recipe doesn’t get much easier than this. Enjoy! 
 
Try our easy cornbread dressing for a great Thanksgiving pairing and this potato dish.
 

Stuffed Cornish Hens Recipe

5 from 2 votes
Print Pin Rate
Cook Time: 1 hour hour
Total Time: 1 hour hour
Servings: 0
Author: This Worthey Life
Prevent your screen from going to sleep

Ingredients
 

  • 4-6 Cornish Hens
  • 2 Meyer Lemons
  • 1/2 Cup of Melted Unsalted Sweet Cream Butter
  • 2 Bunches of fresh Sage
  • 6-8 Sprigs of fresh Rosemary
  • 6-8 Sprigs of fresh Thyme
  • 2 Tbsp of fresh cracked Black Pepper
  • 1 Tbsp of Lemon Pepper
  • 1 Tbsp of Kosher salt
  • 1 Cup of White Wine

Instructions

  • Once the Cornish Hens are thawed and rinsed thoroughly, pat them dry with a paper towel.
  • Place Cornish Hens in a large roasting pan bottom down. Divide fresh herbs and stuff hen cavities.
  • Then add two parts of butter to each cavity. Place any leftover herbs beneath the hens.
  • Slice Meyer lemons in half and squeeze juice into a small bowl. There should be enough lemon juice, so each hen cavity gets a tablespoon.
  • Melt remaining butter and brush over each hen until butter is used up.
  • Mix Black Pepper, Lemon Pepper, and Kosher salt in a small bowl and sprinkle over hens evenly until the seasoning is all gone.
  • Pour 1 cup of white wine into the bottom of the pan but do not pour wine over hens (you'll rinse off the seasoning if you do).
  • Make sure hens have plenty of space between them. Let stand for 30 minutes.
  • Bake in a preheated oven at 375 until an instant-read thermometer reads inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.
  • When finished baking, remove the pan from the oven and let it stand for 15 minutes.
  • Serve.
Tried this recipe?Mention @thiswortheylife or tag #thiswortheylife!

More holiday dinners to try:

Cajun Cornish Hen Jambalaya Recipe

Lamb Over Potatoes With Kale

Garlic & Mint Grilled Aussie Lamb Chops

90+ Dinner Chicken Recipes

50+ of the Best Thanksgiving Side Dishes

Croissant Cornbread Dressing with Chicken

Published 11/2014 | Updated 11/2020

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Tatanisha

Hi! I'm Tatanisha!

I love all things decor + design. I love to share party ideas, tablescape inspirations, and easy dinner ideas. Read More
Derrick

Hello, I'm Derrick!

I believe anyone can eat and drink their way to happiness. Follow along as I prepare quick and easy meals, along with an assortment of drinks and other things that'll make you go yum in the night. Read More

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Comments

  1. Christi says

    November 9, 2014 at 7:24 pm

    My aunt made cornish hens for us once when I was a little girl. I’ve always wanted to try making them. Thanks for the recipe!

    Reply
  2. Courtney at A Life From Scratch says

    November 12, 2014 at 3:32 pm

    These look so heavenly! Yum. Thanks for sharing this recipe on the Project Parade link party. Glad to have stumbled across your post 🙂 If you get a chance, I’d love it if you stopped by my blog sometime. Have a lovely day.

    Reply
  3. Karly says

    November 15, 2014 at 8:36 pm

    This is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  4. mila furman says

    November 18, 2014 at 1:00 pm

    Oh this looks really yum!! I have always felt like these little birdies were too pretty to eat 🙂
    Thanks for linking with us at #Foodie Fridays!!

    Reply
    • T Worthey says

      November 19, 2014 at 8:48 am

      HA ha!! They are seriously delicious and EASY to make!

      Reply
  5. Kescha says

    October 31, 2015 at 1:19 am

    Can you please tell me what kind of white wine you used? Also do you think it would be okay if I seasoning the cornish hen a day ahead. I need to make 24 of them and don’t know if I will have time to prep everything the day of.

    Reply
  6. Valerie Smith says

    November 25, 2021 at 7:08 pm

    Hi Derrick I made your Easy Cornish Hens today. This recipe was perfect, as it was my first time preparing and the recipe was simple and easy to follow. It turned out perfect, juicy and oh so favorable. The spices and herbs were on point! Thank you for sharing this recipe in the Eat the Culture 2021 Ebook!

    Reply
  7. Judy says

    November 29, 2024 at 11:11 pm

    Very good, my new favorite recipe for Cornish Hens. The lemons in the bottom of the pan turned into a delicious sauce and kept the birds nice and moist. Seasonings were very tasty.

    Reply
    • T Worthey says

      December 3, 2024 at 3:18 pm

      Hi Judy, we’re so happy you enjoyed our Cornish Hens recipe. Thank you for coming back to let us know! They are so good!!

      Reply

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