Cornish hens are one of the coziest weeknight upgrades there is. Each little bird is a perfect single serving, they roast in under an hour, and they come out of the oven with crackly golden skin that makes dinner feel special without any extra effort. On a chilly fall evening, a pan of roasted hens and root vegetables is about as comforting as it gets.
This recipe roasts the hens right on top of the vegetables, so the drippings season everything underneath. One pan, one oven, and a dinner that looks like you worked much harder than you did.
INGREDIENTS
- 2 Cornish hens (about 1.25 to 1.5 lb each)
- 3 tbsp butter, softened
- 4 cloves garlic, minced
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp smoked paprika
- Zest of 1 lemon, then cut the lemon into quarters
- 1 tbsp honey
- 1.5 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 lb baby potatoes, halved
- 3 carrots, cut into chunks
- 1 red onion, cut into wedges
- 1 small butternut squash or 2 parsnips, cut into chunks
- 2 tbsp olive oil
DIRECTIONS
1. Dry the birds. Pat the hens completely dry inside and out with paper towels. Dry skin is the key to crispy skin. If you have time, let them sit uncovered in the refrigerator for a few hours or overnight. Preheat the oven to 425°F.
2. Make the herb butter. Mix the softened butter with the garlic, thyme, smoked paprika, lemon zest, honey, 1 teaspoon of salt, and the pepper.
3. Season the hens. Gently loosen the skin over each breast with your fingers and spread about a third of the butter underneath. Rub the rest over the outside of both birds. Tuck two lemon quarters into each cavity and tie the legs together with kitchen string.
4. Prep the vegetables. Toss the potatoes, carrots, onion, and squash or parsnips with the olive oil and the remaining 1/2 teaspoon of salt. Spread them in a single layer on a large rimmed sheet pan or in a roasting pan.
5. Roast. Set the hens breast side up on top of the vegetables. Roast for 45 to 55 minutes, until the skin is deep golden and an instant-read thermometer in the thickest part of the thigh reads 165°F. Halfway through, stir the vegetables around the birds so they brown evenly.
6. Rest. Let the hens rest for 10 minutes before serving. Serve each guest a whole hen, or split them in half lengthwise with kitchen shears for smaller appetites. Spoon the pan juices over the vegetables.
Butcher Tips for Perfect Cornish Hens
Check the thigh, not the breast. Dark meat takes the longest to cook. When the thigh hits 165°F, the whole bird is done.
Space the pan. Crowded vegetables steam instead of roast. Use a large pan or two smaller ones so everything gets some direct heat.
Watch the honey. The touch of honey in the butter helps the skin brown beautifully. If the skin darkens too quickly before the thigh is done, tent the birds loosely with foil.
Want a Bigger Bird?
This same herb butter and method works on a whole chicken. Roast at 425°F for about 1 hour 15 minutes, or until the thigh reaches 165°F. For a brighter take, try our lemon herb roasted chicken.
Shop more in our poultry selection.
All of our chicken is domestically raised by a local family farmer, raised without antibiotics, on a strict vegetarian diet, and given cage-free roaming. All of our chicken is USDA Inspected and certified Halal.