Description
This recipe for Roasted Cornish Hens features whole hens seasoned with a flavorful dry rub of Italian seasoning, smoked paprika, garlic powder, and red pepper flakes, roasted alongside aromatic herbs, garlic, onion, and lemon slices. The result is a tender, juicy, and beautifully golden bird perfect for a family dinner or special occasion.
Ingredients
Hens and Seasoning
- 2 whole Cornish hens (about 1 1/2 lb each)
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 tablespoon Italian seasoning
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
Herbs and Aromatics
- 2 sprigs rosemary
- 4 sprigs thyme
- 1 large onion (cut in quarters)
- 6 cloves garlic
- 1 lemon (cut in slices)
Other
- 2 tablespoon olive oil
Instructions
- Prepare the Dry Rub: Combine all the dry rub ingredients — salt, pepper, Italian seasoning, smoked paprika, garlic powder, and red pepper flakes — together in a small bowl to create a fragrant blend for seasoning the hens.
- Season the Hens: Pat the Cornish hens dry thoroughly with paper towels to remove excess moisture. Generously rub the dry seasoning all over the hens, covering both the exterior and the cavity inside for maximum flavor penetration.
- Preheat the Oven: Set your oven to 425°F (220°C) to get it fully heated and ready for roasting the hens at a high temperature.
- Prepare the Roasting Pan: In a roasting pan, arrange the rosemary, thyme, garlic cloves, quartered onion, and half of the lemon slices to create a flavorful bed for the hens. Place the seasoned hens on top of the herb and aromatics layer. Drizzle the olive oil evenly over the hens to promote browning and crisp skin.
- Roast the Hens: Transfer the roasting pan to the preheated oven. Roast the hens for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast reaches 165°F (74°C), ensuring safe and juicy meat.
- Rest and Garnish: Once cooked, remove the hens from the oven and let them rest for 20 minutes. This allows the juices to redistribute, keeping the meat moist. Garnish with additional thyme sprigs, lemon slices, and rosemary for an aromatic presentation. Serve the hens over mashed potatoes or your preferred side dish.
Notes
- Patting the hens dry is essential for achieving crispy, golden skin.
- Letting the hens rest after roasting ensures juicy, tender meat.
- Use an instant-read thermometer to check doneness accurately.
- The herbs and lemon slices in the roasting pan infuse the meat with wonderful flavor and aroma.
- For a spicier kick, increase the red pepper flakes slightly.
- Leftovers can be refrigerated for up to 3 days and taste great when reheated.
