Roasted Cornish game hen is an elegant, portion-controlled poultry dish that rivals roast chicken in technique but delivers restaurant-quality presentation. Stuffed with sage and lemon, then basted with herb butter, it's an impressive yet achievable dinner for two.
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Preheat the oven to 375°F. Slide your fingers underneath the skin and gently lift the skin from the hen breasts, making sure the skin doesn’t rip. Place the sage leaves under the skin.
Insert the lemon wedges and a third of the onions into the cavities. Tuck the wings under the hens so the wings don’t burn.
Using butcher’s twine, tie the legs of each hen together with a simple knot.
Place the Cornish hens in a small greased roasting pan. In a small bowl, stir together the melted butter, olive oil, lemon juice and garlic. Spoon half the mixture all over the hens, then sprinkle the hens with salt and pepper.
Bake the Cornish hens for 30 minutes. Without turning the oven off, take the roasting pan out of the oven and place the potatoes and remaining onions in the pan and all around the birds. Brush the hens with the remaining butter mixture, and continue baking until a thermometer inserted in the thickest part of the thigh reads 170° to 175° and the potatoes are tender, 40 to 45 minutes longer.
Remove the hens and place them on a serving platter. Stir the potatoes and onions to coat with the pan drippings. Serve the vegetables with the hens and enjoy! Editor’s Tip: We always recommend letting meat rest for 10 minutes. It allows the juices to redistribute in the hens so they don’t drip out as soon as you cut into them, creating dry meat.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F oven until warmed through, about 15-20 minutes.
roasting pan (9x13 inches or small) · meat thermometer · butcher's twine
Insert a meat thermometer into the thickest part of the thigh; it should read 170° to 175°F. Check both hens if cooking two.
Yes, but increase cooking time. A 3-4 pound whole chicken will need 60-75 minutes total at 375°F, plus 10 minutes rest before carving.
A 10-minute rest allows the juices to redistribute throughout the meat, preventing them from dripping out when you cut, which keeps the meat moist and tender.
Yes, stuff and truss the hens up to 4 hours ahead, refrigerate uncovered, then bring to room temperature for 15 minutes before roasting.
A small roasting pan (roughly 9x13 inches) is ideal for two hens and roasted vegetables without overcrowding.
