Herb Roasted Cornish Hens

If you’re looking for an easy, low maintenance dinner that won’t take up too much time, but still have an elevated look and flavor, this cornish hen recipe is the one for you! Cornish hens have always been a favorite of mine. They’re easy to cook, easy to handle, and a lot less intimidating than roasting a whole chicken. Cornish hens have been my go to for entertaining, date night at home, or when I need a fancy, yet low maintenance dinner.

What is Cornish Hen?

Cornish hen or “game hens” are small poultry that originated in the county of Cornwall in England. It’s also first known as “Indian Game”. They’re relatively small, usually no larger than 2 pounds (900g), known for their tender meat, and easily absorb marinades, herbs, and spices.

What herbs and spices are best for Cornish Hens?

The best way to cook a cornish hen is to start off with a great marinade. Choose an olive oil you prefer, and include the freshest ingredients. Garlic, rosemary, sage, onion, thyme, and parsley are a great way to start. The cornish hens I made were seasoned with dried rosemary, herbs de provence, chicken bouillon, paprika, onion & garlic powder, and all purpose seasoning.

How do I spatchcock or butterfly a Cornish Hen?

Spatchcocking or butterflying a Cornish Hen is quite easy. The meat is tender and bones are very friable so they’re easy to take apart. Turn the Cornish Hen over so the back is facing up. Locate the spine, and using sharp kitchen shears, cut vertically along each side of the spine until you’re able to completely remove the spine. If you’d like, you can cut vertically in between the breasts to make 4 halves (see photo above)

Ingredients:

• 2 Cornish Hens
• 2 tbsp EVOO (or Garlic flavored olive oil)
• 1/2 onion
• 1/2 bell pepper of your choice
• 1 Scallion
• Few sprigs of thyme
• Small handful of parsley
• 1/2 Chicken bouillon cube
• 1 1/2 tsp All Purpose Seasoning
• 1 1/2 tsp Onion Powder
• 1 1/2 tsp Garlic Powder
• 1 1/2 tsp Paprika
• 1 tsp Herbs de Provence
• 1 tsp Dried Rosemary
• Optional seasoning: 1 tbsp Pickapeppa sauce (pictured above) and 2 tbsp fresh green seasoning recipe here: https://thatnursecooks.com/2022/12/01/haitian-epis-caribbean-green-seasoning/

Directions:

Preheat oven to 350 degrees Fahrenheit. You’ll need a baking sheet and a cooling rack/wire rack. First start by arranging your fresh herbs. Arrange the sliced onion, sliced bell peppers, scallion, parsley, and thyme on the baking sheet. Spatchcock your cornish hens and season with all purpose, chicken bouillon (make sure to crumble the bouillon if using cubes), herbs de provence, paprika, and onion & garlic powder. Drizzle half of your olive oil onto the fresh herbs and the other half onto the cornish hen. Place the cooling rack on top of the baking sheet. Place the cornish hen on top of the cooling rack. Bake cornish hens for 1 hr 15 min, and baste every 20 minutes with drippings collected in the baking sheet. If you prefer, you can bake the cornish hens covered with aluminum foil as well. Just remember to remove the aluminum foil for the last 20 minutes and bake uncovered so cornish hens develop a gorgeous brown color. Serve and enjoy!