Chile, why wrestle with a whole turkey when these mini birds do the same job without all the drama? Cornish hens are my go-to when I want dinner that feels dressed up but doesn’t leave me sweating over the oven. You’ll get that crispy skin, juicy inside, and all the “wow” factor at the table, without waiting hours. Coming from someone who’s been cooking Southern classics since I could hold a skillet, just know this recipe works and your hens won’t ever come out dry or bland.
Baked Cornish Hens Ingredients
- Cornish Hens
- Olive Oil
- Chicken Rub or Garlic Powder, Smoked Paprika, Thyme, Rosemary, and Poultry Seasoning
- Chicken Broth or Water
How to Roast Cornish Hens
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
- Season the Hens: Drizzle olive oil all over the Cornish hens, then sprinkle your spice mix like you mean it. Rub it in on both sides. Nobody likes a bland bird. Add a little more seasoning if you think they need it.
- Get Them in the Pan: Place your seasoned hens in a roasting pan or baking dish, giving them a little breathing room so they roast instead of steam.
- Add Some Moisture: Pour chicken broth or water into the bottom of the pan (around the hens, not on top of them) to keep them juicy while they cook. Don’t mess up that pretty seasoning rub.
- Bake Until Golden: Roast the hens until a meat thermometer hits 165°F in the thickest part. Skin should be golden and crisp, meat tender and juicy.
- Rest Before Serving: Take them out and let them chill for a few minutes before cutting in. That quick rest lets the juices settle so every bite is flavorful and moist.
How to Get Crispy Skin on Cornish Hens
- Pat them dry first: Moisture is the enemy of crisp. Grab some paper towels and dry those hens really well before seasoning.
- Use fat: Rub them down with olive oil or softened butter so the skin can actually crisp instead of steam.
- High heat at the end: Roast at your regular temp until they’re almost done, then crank the oven up to 425–450°F for the last 10 minutes. That blast of heat gives you the crunch factor.
- Don’t overcrowd the pan: If the hens are too close, they’ll steam each other instead of roasting. Give them some space to breathe.
- Skip the cover: Bake uncovered. If you throw foil on top, you’re basically asking for soft skin.
Baked Cornish Hens Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 4 Cornish hens
- 1-2 teaspoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground thyme
- 1 teaspoon ground rosemary
- 2 teaspoons poultry seasoning
- salt and pepper to taste
- 1-2 cups chicken broth or water
Instructions
- Drizzle olive oil all over the Cornish hens, then sprinkle your spice mix like you mean it. Rub it in on both sides. Nobody likes a bland bird. Add a little more seasoning if you think they need it.
- Place your seasoned hens in a roasting pan or baking dish, giving them a little breathing room so they roast instead of steam.
- Pour chicken broth or water into the bottom of the pan (around the hens, not on top of them) to keep them juicy while they cook. Don’t mess up that pretty seasoning rub.
- Roast the hens for 45–60 minutes, or until a meat thermometer hits 165°F in the thickest part. Skin should be golden and crisp, meat tender and juicy.
- Take them out and let them chill for a few minutes before cutting in. That quick rest lets the juices settle so every bite is flavorful and moist.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Cornish hens are just smaller chickens. They cook quicker, stay juicy, and feel a little fancy without extra work. Perfect for when you want individual portions that look special.
Plan on one hen per person if you’re doing a nice dinner. If you’ve got big eaters or want leftovers, go with a hen and a half each.
Not at all. A good rub with seasoning and butter or oil is usually enough. If you want to marinate overnight, go for it, it’ll add extra flavor, but it’s not required.
Start them uncovered so the skin gets golden and crisp. If they start browning too fast, you can loosely tent them with foil toward the end.
Use a meat thermometer, 165°F in the thickest part of the breast or thigh means you’re good. Since they’re small, they cook faster than you think.
Yes, but keep in mind stuffing slows down the cooking time. If you want them to cook evenly, bake your stuffing in a dish on the side and load the hens with aromatics like lemon, garlic, or herbs instead.
Baste them with their own juices halfway through cooking, or rub them down with butter before baking. They’re small, so it doesn’t take much to keep them juicy.
Absolutely. Season them a day ahead and let them sit in the fridge (covered) so the flavors soak in. Then just pop them in the oven when you’re ready.
Wrap the leftover Cornish hens tightly in foil or store them in an airtight container. They’ll stay fresh for about 3–4 days.
If you want to save them longer, take the meat off the bones, place it in freezer bags or containers, and freeze for up to 3 months. (Trust me, frozen whole hens take up too much space, and the meat thaws way easier when it’s off the bone.)
Sides to Pair With Baked Cornish Hens
Think holiday vibes: Southern baked mac and cheese, creamy baked mashed potatoes, collard greens with smoked turkey, cornbread dressing with chicken, or a fresh salad. They pair with just about anything.
Leave a Reply