Roasted Cornish Hens

1. 1
   prep

   Preheat the oven and prepare the hens.

   1.Set oven rack in the middle position and preheat to 425°F.

   2.Pat the Cornish hens dry inside and out with paper towels — dry skin equals crisp skin.

   3.Season the cavity of each hen with a pinch of salt, a pinch of black pepper, and a pinch of smoked paprika.

   TIPLet the hens sit at room temperature for 30 minutes before roasting. Cold birds hit the hot oven unevenly.
2. 2
   prep

   Make the herb-garlic oil.

   1.In a small bowl, combine the olive oil, minced garlic, and the remaining salt, black pepper, and smoked paprika.

   2.Mix well to form a loose paste.
3. 3
   prep

   Season and stuff the hens.

   1.Rub the herb-garlic oil all over the outside of each hen, getting under the skin over the breast where possible.

   2.Stuff each cavity with 1 rosemary sprig, 1 lemon half, and 1 onion quarter.

   3.Tie the legs together with kitchen twine and tuck the wing tips under the body.

   TIPTrussing the legs keeps the cavity fillings in place and helps the bird cook evenly.
4. 4
   roast · ~50 min

   Roast the Cornish hens.

   1.Place the trussed hens breast-side up in the roasting pan, leaving space between each bird.

   2.Roast at 425°F for 25 minutes, then reduce the oven temperature to 375°F.

   3.Continue roasting for another 20-25 minutes, basting once with the pan juices at the halfway mark.

   TIPIf the skin is browning too fast, tent loosely with foil.
5. 5
   roast

   Check for doneness.

   1.Insert an instant-read thermometer into the thickest part of the thigh without touching the bone.

   2.Birds are done when the thermometer reads 165°F and the juices run clear when pierced.

   3.If not at temperature, return to the oven and check every 5 minutes.

   TIPThe thigh is the last part to cook — never go by breast temperature alone.
6. 6
   rest · ~10 min

   Rest the hens before serving.

   Transfer the roasted Cornish hens to a cutting board or warm platter, tent loosely with foil, and let them rest for 10 minutes. The juices will redistribute through the meat instead of running out onto the board.

   TIPResting is non-negotiable — carve too soon and the meat will be dry.
7. 7
   serve

   Plate and serve the roasted Cornish hens.

   Remove the kitchen twine. Serve each hen whole on its own plate, or split down the backbone with kitchen shears and serve half a bird per person. Spoon any pan juices over the top.

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