Simple Cornish Hen Recipe
Experience the tantalizing combination of lemon, rosemary, garlic, and wine with this easy-to-follow recipe for Cornish hens. Whether you’re aiming for a romantic dinner for two or a Thanksgiving dinner for a few, this recipe is adaptable and guaranteed to please. This lemon rosemary Cornish hen recipe makes lightly seasoned and juicy Cornish hens.
Elevate any dinner with this Simple Lemon Rosemary Cornish Hen recipe—juicy, golden birds infused with fresh lemon, fragrant rosemary, garlic, and a splash of white wine. Perfect for a cozy date night or scaled-up holiday feast, these elegant little hens roast to perfection in under an hour. Easier than turkey and bursting with flavor, they’re your new go-to for impressive, hassle-free meals.
Cornish Game Hens can be found in our local market all year long and can be served for a crowd or a romantic dinner for two. We seem to forget about them and overlook them except during the holidays. But they are a great alternative to turkey for Thanksgiving, Christmas or as a New Year’s Eve dinner.
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My son always loved these little birds, the prospect of being served an entire bird always appealed to his Viking persona. Of course, he would just pick it up and eat it with his hands. Oh, those were the times for him. I swear, raising boys! But I do miss those times now that he has survived me and grown into a nice young man with better manners.
Now it’s time to experience the tantalizing combination of lemon, rosemary, garlic, and wine with this easy-to-follow recipe for Cornish hens. Whether you’re aiming for a romantic dinner for two or a feast for a crowd, this recipe is adaptable and guaranteed to please.
But don’t be intimated, cooking Cornish hens are easier to cook than a turkey. And this is one way not to be overwhelmed with leftovers. But with a little bit of wine, fresh rosemary and lemon, it can bring a roasted game hen to a whole new level. Why wait for the holidays when you can enjoy Cornish game hens all year round? This simple lemon-rosemary Cornish hen recipe has got all you need for a delightful meal. Juicy, flavorful, and just a little bit fancy, you’re in for a treat! And let me tell you, they’re easier to cook than you think. All you need is a little bit of wine, fresh rosemary, lemon, and an instant-read thermometer. Now, who’s ready for dinner?
Simple Cornish Hen Recipe:
Cooking Cornish Hens are easy enough for a weeknight dinner or special enough for a romantic dinner for two. One thing that is very important to perfect roasted Cornish game hens is an instant-read thermometer. Don’t guess when it comes to the internal temperature of these birds.
Ingredients:
- 2 Cornish Game Hens
- salt
- black pepper
- lemon cut into fourths
- 6 springs fresh rosemary plus a few for garnish
- 3 tablespoons olive oil
- 4 garlic cloves
- ⅓ cup white wine
- ⅓ cup chicken broth
Equipment Needed:
🥣 Recipe Tips
- Start hot, finish low: Blast at 450°F for the first 25 minutes to crisp the skin golden, then drop to 350°F—this locks in juices for the most tender, succulent meat.
- Baste like clockwork: Every 10 minutes after adding the wine-broth mix, baste generously. This builds a glossy, flavorful glaze and keeps the hens ultra-moist.
- Use a thermometer—no guessing: Pull the hens at exactly 165°F in the thickest part of the thigh. This guarantees perfectly cooked, juicy birds without drying them out.
Directions for these juicy Cornish Hens
- Preheat oven to 450 degrees F
- Rub birds with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper.
- Put 2 lemon wedges and 3 sprigs of rosemary in the cavity of each bird
- Place in a heavy roasting pan with garlic cloves around them
- Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 350 degrees F.
- In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over birds
- Using a Baster, baste with pan juices every 10 minutes.
- Continue roasting about 25 minutes longer, or until birds are golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, and the juices run clear.
- Transfer birds to a platter, pouring any cavity juices into the roasting pan.
- Tent the lemon rosemary Cornish hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
- Spoon sauce and garlic around birds. Garnish with additional rosemary sprigs, and serve.
These Rosemary Cornish hens can be plated for two or cut in half for four. They are baked with rosemary and plenty of garlic and are served with a delicate garlic wine sauce. We think this makes them the absolute best juicy Cornish hens.
There you have it—juicy, golden Lemon Rosemary Cornish Hens that turn any night into a special occasion! With bright lemon, aromatic rosemary, roasted garlic, and a silky wine sauce, these elegant birds deliver big flavor in just an hour. Serve whole for two or halved for four—no holiday required. Impress effortlessly and enjoy every succulent bite!
Other Poultry Recipes:
🥣 Recipe
Ingredients
- 2 Cornish Game Hens
- salt
- black pepper
- 1 lemon cut into fourths
- 6 sprigs fresh rosemary
- 3 tablespoons olive oil
- 4 cloves garlic
- ⅓ cup white wine
- ⅓ cup chicken broth
Instructions
- Preheat oven to 450 degrees F
- Rub birds with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper.
- Put 2 lemon wedges and 3 sprigs rosemary in the cavity of each bird
- Place in a heavy roasting pan with garlic cloves around them
- Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 350 degrees F.
- In a mixing bowl whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over birds
- Using a Baster, baste the hens with pan juices every 10 minutes.
- Continue roasting about 25 minutes longer, or until birds are golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, and the juices run clear.
- Transfer birds to a platter, pouring any cavity juices into the roasting pan.
- Tent birds with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
- Spoon sauce and garlic around birds. Garnish with rosemary sprigs, and serve.
Nutrition
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