Roasted Cornish Hens are a simple yet impressive dinner, perfect for holidays, date nights, or cozy family meals. This simple method uses spatchcocking for faster roasting and foolproof crispy skin, all baked on one sheet pan with cozy sides like sweet potatoes and Brussels sprouts.
If you've never had Cornish hens before, this is your sign to head to the store and grab some to roast for dinner tonight! This is a delicious one-pan meal that is great for a weeknight family dinner or serving at your next dinner party. Similar to my easy spatchcock chicken recipe for juicy, golden roast chicken, this Cornish hen version seems super fancy but in reality, is truly hands-off.
If you're looking for a comforting side to go with it, my ultra-creamy 3 Cheese Mac and Cheese makes the perfect pairing.
If you are a fan of hearty roasts, try my Dutch Oven roasted chicken and potatoes for a cozy, slow-cooked dinner and red wine beef roast, a rich and flavorful holiday meal.
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Key Ingredients
- Cornish hens. You will typically find them to be about 1.5 pounds each. Perfect for individual servings.
- Lemon. Fresh lemon juice brightens and balances the richness of the meat.
- Fresh herbs. I prefer the earthy flavor of thyme and rosemary.
See the recipe card below for quantities and remaining ingredients.
How to Spatchcock a Cornish Hen
Step 1
To begin, set the cornish hen breast side down on any sturdy non-slip surface. The backbone should be facing up towards you. Use your kitchen shears to carefully snip along each side of the backbone.
Step 2
When the backbone is removed, flip the hen over so the breasts are facing up. Grab underneath the breasts with your fingers so your thumbs are still on the breasts (see photo). Push down with your thumbs at the same time you pull out with your fingers. You should hear the bone crack and the hen will now lie flat.
How to Roast Spatchcocked Cornish Hens
Step 3
- Place the Cornish hens breast side up on a sheet pan with the potatoes and Brussels sprouts.
- Season everything with olive oil, salt and black pepper. Rub a mixture of lemon juice, garlic and herbs all over the hens.
- Roast for about 30 minutes at 425 degrees F. The internal temperature should be 165 degrees F.
Recipe FAQs
Cornish hens or Cornish game hens are another breed of chicken. They are much smaller than the standard chickens, typically 1-2 pounds each. They taste pretty much exactly like chicken. Depending on the size, each hen is 1-2 servings.
Spatchcocking is the method of removing the backbone of a game hen, regular chicken or turkey so that it lies flat.
Benefits of spatchcocking:
-Faster cooking time
-Crispier skin
Spatchcocked Cornish hens typically roast in about 30 minutes at 425°F. Use a meat thermometer inserted into the thickest part of the thigh. The temperature should read at least 165 degrees F.
Most major grocery store chains sell game hens. They can be found next to the poultry in the meat cooler of the store.
Yes, but spatchcocking helps them cook more evenly and faster. Whole Cornish hens take longer to roast and may not crisp up well.
Sarah's Top Tips
- Make sure you use a meat thermometer to check the temperature of the hens. Remove them from the oven once they reach 165 degrees F. Any longer and they can begin to dry out.
- If you want extra crispy skin, place the hens under the broiler until the skin turns golden brown.
Serving Suggestions
Depending on the size of each hen or who you are serving, they can be served whole or cut in half lengthwise. Serve with lemon slices or lemon wedges if desired.
This recipe already includes sides, but you can also serve it with my Roasted Garlic Air Fryer Carrots, Air Fryer Butternut Squash or Cranberry Quinoa Salad, a light and festive holiday side if you're planning a bigger holiday feast.
Storage and Reheating
Fridge: Leftovers will last about 4 days in the fridge if placed in an airtight container.
Freezer: The hens can be frozen for up to 3 months.
Reheating: Reheat in the microwave for a few minutes or in the oven at 350 degrees F for about 10 minutes.
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Roasted Cornish Hens (Spatchcocked)
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See the full post for extra tips and photos
Ingredients
- 2 (1-2 pound) Cornish game hens
- 1 sweet potato, diced
- 2 cups Brussels sprouts, quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2-3 cloves garlic, minced
- 1 sprig each of fresh thyme and rosemary
- ½ lemon, juiced
Instructions
- Preheat the oven to 425 degrees F.
- Pat dry the Cornish hens with paper towels and place them on a flat, sturdy surface.2 (1-2 pound) Cornish game hens
- Spatchcock the hens. The backbone should be facing up towards you. Use kitchen shears to carefully snip along each side of the backbone.
- When the backbone is removed, flip the hen over so the breasts are facing up. Grab underneath the breasts with your fingers so your thumbs are still on the breasts. Push down with your thumbs at the same time you pull out with your fingers. You should hear the bone crack and the hen should now lay flat.
- Place the Cornish hens breast side up on a sheet pan. Scatter the diced sweet potatoes and brussels sprouts around the hens.1 sweet potato, 2 cups Brussels sprouts
- Season everything with olive oil, salt and black pepper. To a bowl, add the lemon juice, garlic, thyme and rosemary. With a pastry brush, rub this mixture all over the hens.2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 2-3 cloves garlic, 1 sprig each of fresh thyme and rosemary, ½ lemon
- Place the sheet pan in the oven and roast for 30 minutes. The internal temperature of the Cornish hens should be 165 degrees F. Cook longer in 5 minutes increments if the hen is below 165 degrees.
Sarah's Tips
- Make sure you use a meat thermometer to check the temperature of the hens. Remove them from the oven once they reach 165 degrees F. Any longer and they can begin to dry out.
- If you want extra crispy skin, place the hens under the broiler until the skin turns golden brown.
- Leftovers will last about 4 days in the fridge if placed in an airtight container and the hens can be frozen for up to 3 months. Reheat in the microwave for a few minutes or in the oven at 350 degrees F for about 10 minutes.
Anna Adamson says
Yummy and easy too!
Anna Adamson says
This was delicious subbed with cut new potatoes, chunks of carrots and some asparagus, which is what I had on hand. I used a whole squeezed lemon since I love it with chicken and got the herbs from my garden. I will definitely make this again. Thanks!
Sarah Holt says
Yum, I love all of the additions you made Anna! So happy you enjoyed it!!