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–+ servings
a single cornish hen with roasted vegetables on a baking pan.
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5 from 6 votes

Roasted Cornish Hen

Roasted Cornish hen seasoned with lemon, garlic, and rosemary, then baked with vegetables until juicy inside and golden crisp outside. Perfect for one serving.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Resting Time15 minutes
Total Time1 hour 40 minutes
Course: Main Dish
Cuisine: American, British
Diet: Low Carb, Gluten Free
Keyword: baked cornish hen, cornish game hen, cornish hen, cornish hen and vegetables, hen, roasted cornish hen
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 Cornish game hen -patted dry with a paper towel
  • 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
US - Metric

Instructions

  • Preheat the oven to 425°F (220°C). Pat the Cornish hen dry inside and out with paper towels.
  • Season the cavity with ¼ teaspoon salt and ⅛ teaspoon pepper, then stuff with rosemary, a lemon wedge, and garlic cloves.
  • Lightly oil a medium baking dish and spread the carrots and potatoes in an even layer.
  • 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 for 25 minutes. Reduce oven temperature to 350°F (175°C) and continue baking 30–35 minutes, or until a thermometer inserted in the thigh reads 165°F and juices run clear.
  • Remove from the oven, tent loosely with foil, and let rest for 15 minutes before carving or serving.

Notes

  • Pat Dry First: Blot the hen with paper towels before seasoning for crispier skin.
  • Butter Under the Skin: Consider slipping a little softened butter under the skin before roasting for extra juicy meat and golden, crispy skin.
  • Season Inside and Out: Add salt, pepper, and aromatics both in the cavity and on the skin for full flavor.
  • Cut Vegetables Evenly: Chop vegetables into similar sizes so they roast at the same rate.
  • Check Doneness with a Thermometer: Insert an instant-read thermometer into the thickest part of the thigh, it should read 165°F (74°C).
  • Rest Before Carving: Let the hen rest under foil for 10–15 minutes to lock in juices.

Nutrition

Serving: 1serving | Calories: 842kcal | Carbohydrates: 9g | Protein: 58g | Fat: 62g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 27g | Trans Fat: 0.5g | Cholesterol: 367mg | Sodium: 1418mg | Potassium: 873mg | Fiber: 4g | Sugar: 6g | Vitamin A: 21218IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 4mg

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