Roasted Cornish Hens

So this past Sunday I did a freezer clean out and I happened to find these 2 lovelies.  I had been craving roasted chicken but didn’t want to make a whole big bird. Okay… I’ll fess up.  Truth be told, I didn’t have the fridge space to store the leftovers *blush*

but but but in my defense my fridge was full of good stuff!  LOADS of veggies and fresh fruits, juice and milk… and about 8 pounds of various cheeses but we won’t discuss my little obsession *hides her face*

Any who once I found these badboys I knew I wanted to make the Hasselback Potatoes and the Baked Zucchini Fries.

Now I make one kick ass roasted chicken (both stuffed and unstuffed) so I opted to go that route tonight using an herbed compound butter rub.

 

So pretty…

Go on.. look at it.  Isn’t it just gorgeous?  It was soooooo juicy.  Mr. Fantabulous was in heaven eating this scrumptious little thing!

Roasted Cornish Hens

Rating 

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Ingredients
  • 6 Rock Cornish Hens, thawed
  • 3/4 cup unsalted butter at room temperature
  • 2 tsp garlic, minced
  • 1/2 tsp fresh rosemary, chopped
  • 1 Tbl fresh thyme, chopped
  • 1 Tbl Kosher salt
  • 1 Tbl fresh ground black pepper
  • 3 tbsp olive oil
Instructions
  1. Preheat oven to 450F.
  2. Remove birds from wrapping, remove gizzards (inside stuff) and pat dry inside and out.
  3. Place a cooling rack on a baking pan.
  4. Place them breast-side up on the cooling rack inside of the pan.
  5. In a bowl combine the butter, garlic, rosemary, thyme to make a soft, but spreadable herbed butter
  6. Carefully separate the skin from the breast.
  7. Spread about 2 Tbl of the butter between the skin and breast of each bird. Smooth skin back down to cover meat.
  8. Rub the olive oil all over the birds and sprinkle with the salt and pepper.
  9. Roast at 450F for 20 minutes.
  10. After 20 minutes, reduce heat to 350F and continue roasting about 40 more minutes or when the thickest part of the meat reaches 165F.
  11. Baste occasionally with pan juices. Let stand 10 minutes before serving.
  12. Serve with Hasselback Potatoes and Crispy Baked Fries.

 

13 Responses to “Roasted Cornish Hens”

  • Maxine says:

    Well I just made this recipe and it’s not cooking yet. But it smells wonderful. I seasoned the 4cornish hens. I put in the fridge for 3hours. Because I didn’t want to cook before guest arrive. I never cook Cornish Hens because everytime I’ve had them they have been dry. Stay tuned

    • TKWAdmin says:

      I just bought 2 more cornish hens to make this weekend. I hope you love it as much as I do!

      Best Kitchen Wishes!

  • Julia says:

    Absolutely delicious. Will actually use the herb butter separately with toasted bread. Used the “fake” butter as I am dairy intolerant and it was beautiful and spectacular. I did cover the hens for first half hour so it cooked a bit more thoroughly inside as we like it. Meat fell right off the bone.

    • TKWAdmin says:

      Thank you so much Julia! I just bought more cornish hens over the weekend as I’m craving these. They are so simple and delicious. I’m so happy you loved it as much as we do!

      Best Kitchen Wishes!

  • Carolyn says:

    Cook uncovered the entire time? I don’t want to serve dry birds. Thanks!!

    • TKWAdmin says:

      Carolyn,

      Hi 🙂 The bird will not be dried out due to how you massage and coat the meat under the skin. I’ve been making this recipe for decades and have not once had a dried bird.

      Covering the hens (or chicken or turkey) will prevent browning and leave the skin soft and mushy. You’re roasting the bird – thus the initial high heat then reduction to the lower heat. Roasting is defined as a dry heat method of cooking.

      Best Kitchen Wishes!

  • Nicole says:

    Thank you SO much! I finally learned to bake a delicious chicken. Even though I’m 35 I’ve never felt confident enough to try it until today I made this recipe for my grandmother & she really enjoyed it!
    I’m not afraid of baking chicken anymore.

    • TKWAdmin says:

      Hi Nicole!

      OMGosh, thank you so much! You have no idea the smile you just put on my face. This, THIS is why I do this – to know that I can inspire one person to tame the kitchen and conquer a fear or gain confidence to make something. Truly, thank you! I’m thrilled you and Grandma loved it!

      Best Kitchen Wishes!

  • Tima says:

    SO yummy!!! I happened to have a fresh rosemary, thyme and basil mix from the store and used that to melt along with the butter and garlic. SO GOOD!!! I did these for Christmas dinner instead of doing a turkey! I can’t wait to do them again!
    THANK YOU!!

    • TKWAdmin says:

      Hi Tima!

      Thank you so very much! I’m thrilled that you loved these! I love making these when I’m craving that big roasted ‘bird’ dinner but don’t have the time to make a huge turkey. I love that you made these for Christmas too! Great thinking!

      Best Kitchen Wishes!

  • Jessica Hahn says:

    Oh Kitchen Whisperer what I wouldn’t give to be your neighbor! You HAVE to write a cookbook!

    I made this on Sunday for a family dinner. The kids loved the fact that all got their own “chicken”. You made me look “fancy schmancy” as you put it!

    Love your website and facebook page!

    • TKWAdmin says:

      Hi Jessica!

      LOL sure, you can be my neighbor!

      HAHA I love that you used “fancy schmancy”! So happy everyone loved the cornish hens!

      Best Kitchen Wishes!

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