Herb Roasted Cornish Hen
About this Recipe
I LOVE cornish hens! They are so easy to make and it is the perfect amount of food for 2. It is a little smaller than a rotisserie chicken you would typically pick up at the grocery store. What is awesome about their size is that you get a little piece of meat from all sections of the bird.
- 1 Cornish Hen, thawed
- 6 Tbsp Salted Butter, room temperature
- 1 Tbsp Olive Oil
- 1 1/2 tsp Fresh Rosemary, chopped
- 1 tsp Fresh Oregano, chopped
- 1 tsp Fresh Thyme, chopped
- 1/2 tsp Fresh Sage, chopped
- 1/4 tsp Seasoning Salt
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Pepper
Step by Step Instructions
Remove hen from packaging and dry with paper towels. Allow to dry, uncovered, in the fridge or at room temperature for 2 hours.
Preheat oven to 375 degrees. In a medium bowl, mix together butter, oil, herbs, and seasonings (AKA everything but the hen).
Spread your butter mixture evenly on every surface of the hen. Place hen, breast sides up, on either a roaster or sheet rack. (I have a picture and example up in my blog)
Bake for 1 hour. DO NOT BASTE! Basting will make the herbs fall off.
After 1 hour, turn up heat to 425 and cook for an additional 20-30 minutes, or until the hen reaches an internal temperature of 160. Let rest 15 minutes before carving.