Baked Cornish Hens Recipe
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.
Servings 4 Cornish hens
Calories 220kcal
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
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.
Start with baking the Cornish hens uncovered so the skin gets golden and crisp. If they start browning too fast, you can loosely tent them with foil toward the end.
How to keep them from drying out: Baste them with their own juices halfway through cooking, or rub them down with butter (in addition to olive oil) before baking. They’re small, so it doesn’t take much to keep them juicy.
Nutrition
Serving: 4oz | Calories: 220kcal | Protein: 19g | Fat: 16g