Roasted Cornish Hens
To put it plainly, Cornish chickens are just a particular breed of chicken. This breed of chicken, which is much smaller than the conventional chickens we usually see in supermarkets and is sometimes referred to as Cornish game hens, is a common source of amusement.
Typically, they weigh 1 to 2 pounds. There is not much of a taste difference between this and ordinary chicken. They’re a convenient type of whole chicken that serves everyone a whole breast and leg with the crispy skin still attached.
Ingredients
Prepare for the tastiest Cornish hens you’ve ever tasted. Continue scrolling for the complete ingredient amounts.
- Mine weighed approximately 1.5 pounds each.
- I added fresh herbs, including rosemary and thyme.
- Onion and garlic will be used as a bed for our chickens in the roasting pan, similar to a natural roasting rack. Add either as much or as little as you like!
- Instead of adding lemon slices on top of the chicken, I think that placing them in the pan helps preserve a crispier exterior.
- Olive oil and other suitable oils include avocado, safflower, sunflower, and vegetable oil.
- Taste with salt and pepper.
- Italian seasoning looks for a mix that has no salt. This is the secret weapon in the kitchen: smoked paprika. It has far more flavor than conventional paprika.
- You may add more, less, or none of the red pepper flakes according to your desire.
Instructions for Roasting Cornish Hens
- In a small container, combine all of the dry rub ingredients for the chicken. After patting the hens dry with a paper towel, season both the interior and outside with the dry rub.
- Prepare roasting pan and preheat oven to 425°F. Throw in some fresh herbs, some garlic, some onion, and half of the lemon slices, and put it in the oven. Chickens should be tossed with olive oil and placed in the roasting pan on top of the fillings.
- Uncover chickens and cook for 50 minutes, or until a thermometer reads 165 degrees F. Wait 20 minutes before serving the birds with the remaining lemon segments. Any extra fresh herbs can be used as a garnish.
How to Serve
While you can serve this dish whole, such that each person has their own roasted Cornish hen, there is quite a bit of meat on each plate, particularly if your hens are closer to 2 pounds. After they have rested, I prefer to chop them in half and offer each individual half a chicken.
To cut them in half, you will need a long, sharp knife.
Start by slicing between the breasts, using steady and deliberate force and slicing strokes until the meat is completely separated. That’s all there is! You are now fit for service. Save the tasty drippings from the pan and sprinkle them over the meat.
What to Serve With Roasted Cornish Hens
Roasted Cornish chickens, like chicken, can be served with practically anything. Try some of these variations on the mashed potatoes I served with mine.
Potatoes
- Yummy Potatoes with Thyme for the Pan
- Smashed Potatoes with Rosemary
- Gratin potatoes
- Bacon and chive cheese mashed potatoes.
- Red Potato Salad with Garlic and Herbs
Salads
- Salad with Quinoa and Kale Dressed with Lemon Vinaigrette
- Avocado In the form of a Salad with Cucumbers
- Cucumber Salad with a Creamy Dressing
- Salad with Mexican Street Corn
- The Couscous Salad of the Mediterranean
Some Tips
- Use your hands to ensure that the dry rub covers every inch of the chickens.
- Obtain a digital thermometer with an instantaneous readout to determine the doneness of your chickens. This eliminates the need for guesswork, over- or undercooking, or slicing into the birds to verify the doneness and losing all the fluids.
- Want more crispiness? Salt your chickens 12 to 24 hours before you intend to roast them. Before adding the dry rub, remove any extra moisture and salt.
- Modify the dry rub’s ingredients to suit your personal preference. If you need to use up leftover onion, herbs, or lemon wedges, stuff the chicken with them.
- Save the drippings from roasting your Cornish hens and sprinkle them over the meat when serving. It’s incredibly tasty!
Recipe Notes
Roasted Cornish hens can be frozen for one to three months. The chicken won’t dry out if you reheat it in a skillet with some of the pan drippings you saved.
Roasted Cornish Hen Recipe
Ingredients
- Mine weighed approximately 1.5 pounds each
- I added fresh herbs, including rosemary and thyme
- Onion and garlic will be used as a bed for our chickens in the roasting pan, similar to a natural roasting rack
- Instead of adding lemon slices on top of the chicken, I think that placing them in the pan helps preserve a crispier exterior
- Olive oil and other suitable oils include avocado, safflower, sunflower, and vegetable oil
- Taste with salt and pepper
- Italian seasoning looks for a mix that has no salt. This is the secret weapon in the kitchen: smoked paprika. It has far more flavor than conventional paprika
- You may add more, less, or none of the red pepper flakes according to your desire
Instructions
- In a small container, combine all of the dry rub ingredients for the chicken. After patting the hens dry with a paper towel, season both the interior and outside with the dry rub
- Prepare roasting pan and preheat oven to 425°F. Throw in some fresh herbs, some garlic, some onion, and half of the lemon slices, and put it in the oven. Chickens should be tossed with olive oil and placed in the roasting pan on top of the fillings
- Uncover chickens and cook for 50 minutes, or until a thermometer reads 165 degrees F. Wait 20 minutes before serving the birds with the remaining lemon segments. Any extra fresh herbs can be used as a garnish
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