Roasted Cornish hen with crispy skin, tender meat, and flavorful roasted vegetables. This easy recipe uses simple ingredients like butter, garlic, rosemary, carrots, and potatoes for a classic, home-cooked meal. Perfect for weeknight dinners, special occasions, or small family meals. Oven-roasted Cornish hen cooks evenly and pairs well with fresh herbs and pan juices for added flavor.

Ingredients

1 Cornish game hen, patted dry
¼ teaspoon dried rosemary
½ teaspoon kosher salt, divided
¼ teaspoon coarsely ground black pepper, divided
1 wedge lemon
2 cloves garlic
2 medium carrots, peeled and chopped into 1-inch pieces
2–3 small red-skinned potatoes, scrubbed and quartered
2 teaspoons olive oil
1 tablespoon salted butter

Instructions

Preheat the Oven
Set the oven to 425°F (220°C). Pat the Cornish hen dry inside and out with paper towels.
Prepare the Hen
Season the cavity with ¼ teaspoon salt and ⅛ teaspoon pepper. Stuff with rosemary, a lemon wedge, and garlic cloves.
Prepare the Vegetables
Lightly oil a medium baking dish and arrange the carrots and potatoes in a single layer.
Season and Roast
Place the hen on top of the vegetables. Rub olive oil over the hen and vegetables, then sprinkle with the remaining salt and pepper. Place the butter on top of the hen.
Roast the Hen
Roast at 425°F (220°C) for 25 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 30–35 minutes, or until a thermometer inserted into the thigh reads 165°F (74°C) and juices run clear.
Rest and Serve
Let the hen rest for a few minutes before carving. Serve with roasted carrots and potatoes.

Why You’ll Love This Recipe

Juicy, tender Cornish hen with golden, flavorful skin.
Roasted vegetables cook alongside the hen, soaking up savory juices.
Simple seasoning creates a classic, comforting meal.

Tips

Pat the hen completely dry for a crispier skin.
Use a meat thermometer to ensure perfect doneness without overcooking.
Let the hen rest for 5–10 minutes after roasting to retain juices.

Variations and Substitutions

Herb Alternatives: Thyme, sage, or tarragon can replace rosemary.
Vegetable Swap: Use sweet potatoes, parsnips, or Brussels sprouts.
Butter Option: Use olive oil or ghee instead of butter for a different flavor.

FAQs

Q: Can I prepare this ahead of time?
A: Yes, season and stuff the hen in advance, then refrigerate until ready to roast.

Q: How do I know the hen is cooked?
A: A thermometer in the thickest part of the thigh should read 165°F (74°C). Juices should run clear.

Q: Can I cook more than one hen at a time?
A: Yes, but make sure to adjust roasting time and space hens evenly in the pan.

Serving

Serve as a complete meal with the roasted carrots and potatoes.
Add a side of steamed green beans or a fresh salad for balance.

Suggestions

Garnish with fresh herbs like parsley or thyme for color and aroma.
Drizzle pan juices over the hen and vegetables for extra flavor.
Pair with a light white wine or a crisp rosé to complement the meal.