Roasted Cornish Hens are easy to make and perfect for special occasions. They are spatchcocked then seasoned with fresh herbs and lemon juice and baked on a sheet pan with sweet potatoes and brussels sprouts.
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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 a whole roast chicken, this recipe seems super fancy but in reality, is relatively 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 roasts you will also enjoy my Dutch Oven Roasted Chicken and Potatoes and red wine beef roast.
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Why You'll Love this Recipe
- Simple dinner recipe. While this meal may look (and taste) fancy, it is truly an easy recipe to put together. Everything cooks on one pan for a one-and-done weeknight meal.
- Great for special occasions. This is the perfect recipe for date night, any special occasion or to serve for Easter or Christmas dinner! Serve smoked salmon canapés as an appetizer.
- Switch up! This cornish game hen recipe is a great alternative to chicken.
What is a cornish game hen?
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.
Ingredients and Substitutions
- Cornish hens- the ones I used were about 1.5 pounds each.
- Lemon- you will need lemon for seasoning the chicken.
- Fresh herbs- I used thyme and rosemary.
- Sweet potatoes- any kind of sweet potato will work. I used Japanese sweet potato. Baby creamer potatoes are a good substitute for sweet potatoes.
- Brussels sprouts- you can also use broccoli or another vegetable that is great for roasting such as carrots.
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 above). 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.
Instructions
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.
- Place the sheet pan in the oven and roast for about 30 minutes at 425 degrees F. The internal temperature should be 165 degrees F.
Frequently Asked Questions
Spatchcocking is when you remove the backbone of a game hen, regular chicken or turkey so that it lays flat.
Benefits of spatchcocking:
Cooking poultry flat against the heat source speeds up the cooking process. It typically cuts cooking time down by around half.
All of the skin is facing upward which results in all-around crispy skin!
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.
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.
Storage and Reheating
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.
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 my Roasted Garlic Air Fryer Carrots or Air Fryer Butternut Squash. This Cranberry Quinoa Salad makes a great side dish if you are serving this at a holiday dinner.
More One Pan Recipes
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Easy Roasted Cornish Hen Recipe with Brussels Sprouts
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Ingredients
- 2 (1-2 pound) Cornish game hens
- 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
- 1 sweet potato, diced
- 2 cups brussels sprouts, quartered
Instructions
- Preheat the oven to 425 degrees F.
- Pat dry the Cornish hens with paper towels and place them on a flat, sturdy surface.
- 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.
- 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.
- 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!!