Roasted Cornish Hens

Here, roasted cornish hens make an elegant entrée for a special dinner for two. You can vary the fresh herbs—rub rosemary or a combination of herbs under the loosened skin of the hens.

Yield: 2 servings (serving size: 1 hen)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 221
  • Calories from fat: 26%
  • Fat: 6.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.5g
  • Protein: 38.1g
  • Carbohydrate: 0.7g
  • Fiber: 0.1g
  • Cholesterol: 173mg
  • Iron: 1.5mg
  • Sodium: 394mg
  • Calcium: 26mg


  • 2 (1 1/4-pound) Cornish hens
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 thyme sprigs
  • 2 garlic cloves, halved and crushed
  • 1/3 cup dry white wine


  1. Preheat oven to 350°.
  2. Remove and discard the giblets and necks from hens. Rinse hens with cold water; pat dry.
  3. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine salt and pepper; rub under loosened skin. Insert 2 thyme sprigs and 2 garlic halves under loosened skin of each hen. Lift wing tips up and over backs; tuck under hens.
  4. Place the hens, breast sides up, in an 11 x 7-inch baking dish. Pour white wine over hens.
  5. Bake at 350° for 55 minutes or until a thermometer registers 180°, basting occasionally with wine. Let stand for 5 minutes. Discard skin.
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