Go Back

Roasted Cornish Game Hens with Rosemary Garlic Butter

Roasted Cornish game hens are rubbed with rosemary garlic butter and roasted until the skin is golden and the thighs reach 165°F. Lemon quarters and fresh rosemary tucked into each cavity add fragrance as the hens roast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the rosemary garlic butter
  • 4 tbsp unsalted butter softened
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary finely chopped
  • 0.25 tsp kosher salt
For the hens
  • 2 Cornish game hens 1.5-pound each, thawed
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lemon quartered
  • 4 fresh rosemary sprigs

Equipment

  • 1 9x13 inch baking dish

Method
 

Make the rosemary garlic butter
  1. Mix the softened butter, minced garlic, finely chopped rosemary, and 1/4 teaspoon kosher salt in a small bowl until well combined.
Roast the hens
  1. Heat the oven to 425°F and set a rack in the middle position.
  2. Pat the hens dry and place them breast-side up in a 9x13-inch baking dish.
  3. Season the outside and cavities with 1/2 teaspoon kosher salt and the black pepper.
  4. Put 2 lemon quarters and 2 rosemary sprigs inside each cavity.
  5. Carefully loosen the breast skin and spread half the butter underneath and the rest over the skin.
  6. Roast for 50 to 60 minutes, until the thickest part of each thigh reaches 165°F on an instant-read thermometer without touching bone.
  7. Rest the hens in the baking dish for 10 minutes before serving.

Notes

For the most accurate doneness, check the thickest part of each thigh without touching bone. Refrigerate leftovers for 3 to 4 days or freeze them for up to 3 months. For a dairy-free option, use a plant-based butter.