Cornish Hens Recipe

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These roasted Cornish hens get a garlicky marinade and seasoned butter tucked under the skin. A smaller Thanksgiving main with flavor! Get into it.

Prep Time20

Cook Time1 10

Marinate & Rest Time4 10

Total Time5 40

Course: Main Course

Servings: servings

Calories: 664kcal

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.

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.

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.

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 information doesn't include discarded marinade.