Roasted Cornish Game Hens with Lemon Pepper Rub turn out golden-skinned and juicy, with a fragrant rub of dried basil, lemon pepper, and poultry seasoning worked under every wing and leg. A loose stuffing of onion, celery, and green bell pepper perfumes the birds from the inside as they roast. They look impressive on the platter and land at just 3.8 g of carbs per serving.
Looking for a dish that feels incredibly special without spending hours in the kitchen? These Roasted Cornish Game Hens are your answer! Perfectly portioned and seasoned with a zesty lemon pepper rub, they roast to a beautiful golden-brown. Stuffed with aromatic vegetables, each bite is a juicy, flavorful delight that’s sure to impress everyone at the table.
Ingredients
• Preparation time: 15 minutes
• Cooking time: 1 hour
• Servings: 8
• 1 tbsp / 15 mL dried basil, crushed
• 2 tbsp / 30 mL lemon pepper
• 1 tbsp / 15 mL poultry seasoning
• Salt, to taste
• 4 Cornish game hens, approx. 1.5 lb / 680 g each, rinsed and patted dry
• 2 tbsp / 30 mL olive oil
• 1 yellow onion, chopped
• 1 celery stalk, chopped
• 1 green bell pepper, seeded and chopped
Instructions
1. Directions
2. Prepare the Oven: Preheat your oven to 375°F / 190°C. Lightly grease the racks in two large roasting pans to prevent sticking.
3. Create the Seasoning Rub: In a small bowl, whisk together the dried basil, lemon pepper, poultry seasoning, and a generous pinch of salt.
4. Season the Hens: Pat the Cornish hens completely dry with paper towels. Drizzle them with olive oil, then generously rub the seasoning blend all over the skin, including under the wings and legs.
5. Prepare the Stuffing: In a separate bowl, combine the chopped yellow onion, celery, and green bell pepper.
6. Stuff and Arrange: Loosely fill the cavity of each hen with the vegetable mixture. Arrange the hens on your prepared roasting pans, ensuring there’s ample space between them for even air circulation and browning.
7. Roast to Perfection: Place the pans in the preheated oven and roast for about 60 minutes. The hens are done when the juices run clear from the thigh or an instant-read thermometer inserted into the thickest part reads 165°F / 74°C.
8. Rest Before Serving: Carefully transfer the roasted hens to a cutting board. Tent them loosely with aluminum foil and let them rest for 10 minutes. This crucial step allows the juices to redistribute for a moist, tender result.
9. Carve and Enjoy: Carve the hens into your desired serving pieces and serve immediately while warm.
Nutritional Information
• Nutrition Information (per serving)
• Calories: 714
• Total Fat: 52.2 g
• Saturated Fat: 0.5 g
• Cholesterol: 349 mg
• Sodium: 235 mg
• Total Carbs: 3.8 g (0.13 oz)
• Fiber: 1 g
• Sugar: 1.4 g
• Net Carbs: 2.8 g (0.1 oz)
• Protein: 58.2 g
Pro Tips
• For extra crispy skin, ensure the hens are patted completely dry before adding the oil and seasoning. You can even let them air-dry, uncovered, in the refrigerator for an hour.
• Don’t overstuff the cavity. Keeping the vegetable stuffing loose allows hot air to circulate, ensuring the hen cooks evenly from the inside out.
• Truss the legs with kitchen twine for a more compact, picture-perfect presentation and to help the bird cook more evenly.
• Don’t discard the pan drippings! Deglaze the pan with a splash of chicken broth or white wine on the stovetop to create a quick, flavorful sauce to drizzle over the hens.
FAQ
Q: What temperature do you cook Cornish game hens
A: Roast the Cornish game hens in a preheated oven at 375°F or 190°C (375°F) for approximately 60 minutes.
Q: How do I know when my Cornish hen is done
A: The hen is fully cooked when its juices run clear from the thigh, or when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Q: How can I get extra crispy skin on my Cornish hens
A: For extra crispy skin, pat the hens completely dry with paper towels before adding oil and seasonings. You can also let them air-dry uncovered in the refrigerator for an hour before roasting.
Q: Should I rest Cornish hens after roasting
A: Yes, it is crucial to let the roasted hens rest for 10 minutes before carving. Tenting them with foil allows the juices to redistribute, resulting in more moist and tender meat.
Pro Tips
- Pat the hens completely dry with paper towels before adding the oil and rub — for extra-crispy skin you can even let them air-dry uncovered in the fridge first.
- Truss the legs with kitchen twine for a compact, picture-perfect bird that also cooks more evenly from end to end.
- Don't overstuff the cavity. Keep the onion, celery, and green pepper mixture loose so hot air can circulate and the hens cook evenly from the inside out.
- The hens are done when the juices run clear from the thigh or an instant-read thermometer in the thickest part reads 165°F / 74°C, then rest them 10 minutes tented with foil so the juices redistribute.
- Don't discard the pan drippings — deglaze the pan with a splash of chicken broth or white wine on the stovetop for a quick, glossy sauce to drizzle over the carved hens.
Frequently Asked Questions
How do I know when the Cornish hens are done?
Roast them about 60 minutes at 375°F / 190°C and check the thickest part of the thigh: it should read 165°F / 74°C and the juices should run clear.
How do I get the skin extra crispy?
Dry the hens thoroughly before rubbing them with oil and seasoning. Patting them completely dry — or air-drying them in the fridge first — makes all the difference.
How many people does this recipe serve?
The recipe roasts 4 Cornish game hens and the nutrition info is calculated for 8 servings, so figure on half a hen per person as a main course.
What can I do with the pan drippings?
Deglaze the roasting pan with a splash of chicken broth or white wine right on the stovetop and simmer it into a quick sauce to serve alongside the hens.
Recipe card below.
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Roasted Cornish Game Hens with Lemon Pepper Rub
Ingredients
Method
- Directions
- Prepare the Oven: Preheat your oven to 375°F / 190°C. Lightly grease the racks in two large roasting pans to prevent sticking.
- Create the Seasoning Rub: In a small bowl, whisk together the dried basil, lemon pepper, poultry seasoning, and a generous pinch of salt.
- Season the Hens: Pat the Cornish hens completely dry with paper towels.
- Drizzle them with olive oil, then generously rub the seasoning blend all over the skin, including under the wings and legs.
- Prepare the Stuffing: In a separate bowl, combine the chopped yellow onion, celery, and green bell pepper.
- Stuff and Arrange: Loosely fill the cavity of each hen with the vegetable mixture.
- Arrange the hens on your prepared roasting pans, ensuring there's ample space between them for even air circulation and browning.
- Roast to Perfection: Place the pans in the preheated oven and roast for about 60 minutes. The hens are done when the juices run clear from the thigh or an instant-read thermometer inserted into the thickest part reads 165°F / 74°C.
- Rest Before Serving: Carefully transfer the roasted hens to a cutting board. Tent them loosely with aluminum foil and let them rest for 10 minutes. This crucial step allows the juices to redistribute for a moist, tender result.
- Carve and Enjoy: Carve the hens into your desired serving pieces and serve immediately while warm.
- Don't overstuff the cavity.
- Keeping the vegetable stuffing loose allows hot air to circulate, ensuring the hen cooks evenly from the inside out.
- Don't discard the pan drippings! Deglaze the pan with a splash of chicken broth or white wine on the stovetop to create a quick, flavorful sauce to drizzle over the hens.
