Y’all don’t need a whole turkey to put a holiday dinner on the table. These roasted Cornish hens get just as much love! I soak them in a garlicky marinade, then tuck seasoned butter under the skin so the flava gets all into each cornish hen, not just on the skin. I also spatchcock them so they roast faster and more evenly. Ain’t nobody got time for a dry bird! Bring out the sides boos, cuz we’re in holiday business.
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Roasted Cornish Hens Ingredients
- Cornish hens: These are small, young chickens, usually about 1-2 pounds each. Grab two close in size so they cook evenly. If yours are frozen, set them on a rimmed tray on the bottom shelf of the fridge and give them 24 to 48 hours to thaw. Then remove any giblet packet before spatchcocking, and pat the hens dry with paper towels.
- Marinade: Olive oil, lemon juice, Worcestershire sauce, minced garlic, onion powder, garlic powder, smoked paprika, poultry seasoning, dried thyme, seasoned salt, black pepper, Cajun seasoning, and brown sugar. I know it’s a long list, but we’re seasoning these hens all the way up boos! Regular paprika works if you don’t have smoked. Just check your poultry and Cajun seasonings for salt before adding all the seasoned salt.
- Compound butter: Softened butter, minced garlic, onion powder, black pepper, smoked paprika, dried thyme, and Cajun seasoning. You want the butter soft enough to mix and spread easily under the skin, but don’t melt it.
- Chicken broth and smashed garlic: Both go in the pan for those flavorful basting juices. I’d go with low-sodium broth since we’ve already got plenty of seasoning on the hens.
How to Make Cornish Hens
These step-by-step photos show how to cook Cornish hens in the oven, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Spatchcock Cornish Hens Recipe
1. Remove the backbones
Place each hen breast-side down and use kitchen shears to cut along both sides of the backbone and remove it.
2. Flatten the Cornish hens
Flip each hen breast-side up, press firmly on the breastbone until flattened, and use a small knife to poke a few shallow holes in the breasts, thighs, and legs.
PRO TIP: Place a damp kitchen towel under your cutting board before you start cutting. That’ll keep the board from sliding while you work.
3. Coat the hens in the marinade
Mix the marinade ingredients, pour over the hens in a large bowl or food-safe bag, and turn to coat before covering and refrigerating.
4. Mix the compound butter
Stir the softened butter with the minced garlic, onion powder, black pepper, smoked paprika, dried thyme, and Cajun seasoning until well combined.
5. Prepare the roasting pan
Pour the chicken broth into a large baking pan and scatter the smashed garlic cloves across the bottom.
6. Butter the marinated Cornish hens
Lift the hens out of the marinade, discard the marinade, and arrange them breast-side up in the pan before spreading the compound butter under the skin and a thin layer over the outside.
PRO TIP: Starting at the edge of the breast, gently slide your fingers between the skin and meat to make a pocket for the butter. Keep the skin attached around the edges so it holds the butter underneath.
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7. Roast and baste the hens
Cover loosely with foil and roast, then uncover and continue cooking, basting with the pan juices until the breasts and thighs reach 165°F.
8. Rest and serve
Let the hens rest before transferring to a platter and serving whole or cutting each one in half.
Full Roasted Cornish Hens Recipe
Cornish Hens Recipe
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Equipment
- Kitchen Shears
Ingredients
For the Cornish Hens
- 2 Cornish hens spatchcocked
- 4-6 garlic cloves smashed
- ½ cup chicken broth
For the Marinade
- 1 cup olive oil
- 3 tablespoons lemon juice
- 4 tablespoons Worcestershire sauce
- 2 tablespoons minced garlic
- 3 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons poultry seasoning
- 2 teaspoons dried thyme
- 2 teaspoons seasoned salt
- 1 ½ teaspoons black pepper
- 1 teaspoon Cajun seasoning
- 1 teaspoon brown sugar
For the Compound Butter
- 1 stick butter softened
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon Cajun seasoning
Instructions
For Preparing & Marinating the Hens
- Place each Cornish hen breast-side down. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the hens breast-side up and press firmly down on the breastbone until flattened. Using a small knife, poke a few shallow holes throughout each hen, focusing mainly on the breasts, thighs, and legs.
- In a large bowl, mix together the olive oil, lemon juice, Worcestershire sauce, minced garlic, onion powder, garlic powder, smoked paprika, poultry seasoning, dried thyme, seasoned salt, black pepper, Cajun seasoning, and brown sugar until well combined.
- Place the hens in a large bowl or plastic bag and pour the marinade over them, making sure they are well coated. Cover and refrigerate for at least 4 hours and up to 12 hours.
For the Compound Butter
- Preheat the oven to 375°F. Add the chicken broth and smashed garlic cloves to the bottom of a large baking pan. Remove the hens from the marinade, discard the remaining marinade, and place the hens breast-side up in the pan.
- In a small bowl, mix together the softened butter, minced garlic, onion powder, black pepper, smoked paprika, dried thyme, and Cajun seasoning until smooth and well combined. Carefully loosen the skin over the breasts and thighs, then spread the compound butter generously underneath the skin. Rub a thin layer of the remaining butter over the outside.
For Roasting the Hens
- Loosely cover the pan with foil and bake at 375°F for 25-30 minutes. Remove the foil and continue baking uncovered for another 30-40 minutes.
- Baste the hens with the juices and broth from the bottom of the pan every 10-15 minutes. Begin checking the internal temperature around the 45-minute mark. The thickest part of the thigh should reach 165°F. If the hens are cooked but the skin isn't brown enough, broil for about 2 minutes, watching carefully so the skin doesn't burn.
- Remove from the oven and let the hens rest for 10 minutes before serving.
Notes
How to Store
- Fridge: Store in shallow airtight containers with a splash of the pan juices for 3-4 days.
- Freezer: Wrap individual portions tightly and place in a freezer-safe bag or container with the air pressed out. Freeze for up to 3 months, then thaw in the fridge.
- Reheating: Place in a baking dish with a splash of broth, cover with foil, and warm in a 350°F oven until the meat reaches 165°F. Uncover toward the end to help the skin dry out a bit.
Nutrition
Recipe Tips
- Arrange the hens flat in the pan without overlapping. If you double this roasted Cornish hens recipe, use another pan so the birds aren’t crowded together.
- Keep an eye on the pan juices. If the bottom looks dry while you’re basting, add a small splash of broth or water.
- Check each bird separately. One can finish before the other, even when they look close in size. Move the finished hen to a platter and loosely tent it while the other keeps roasting.
- Rest before cutting your portions. You can serve a whole hen per person, but I like getting two portions out of each one for Thanksgiving. My plate is already loaded with sides, and y’all know I’m saving room for whatever’s on that dessert table!
Serving Ideas
- Classic Thanksgiving Sides: Serve these spatchcocked Cornish hens with creamed corn, sweet potato casserole, and a spoonful of homemade cranberry sauce.
- Bring On the Dressing: My cornbread dressing, oyster dressing, or seafood dressing would fit right in next to these birds. Pick your fave boos!
- Dinner Sides: For Sunday supper, add roasted carrots, garlic green beans, and cheddar and rosemary dinner rolls.
- Something Sweet: The holidays ain’t the holidays without dessert! Finish with pumpkin pie, warm apple cobbler, or bread pudding with vanilla sauce.
Recipe Help
Yep!! Spatchcock and marinate the hens the evening before, keeping the marinating time within 12 hours. You can also mix the compound butter ahead and refrigerate it separately. Let the butter soften before spreading it under the skin.
The paprika, garlic, and brown sugar can darken before the hens finish cooking. Loosely tent the browned areas with foil and keep roasting until the meat reaches 165°F. Move the pan down a rack if it’s too close to the top heat.
Slice the meat and spoon some warm pan juices over it, boo. Next time, start checking the temperature early and take each hen out once the breast, thigh, and wing areas all reach 165°F.
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