Roasted Cornish Hens with Warming Spices and Garlic

Don’t let the fancy name fool you, making Cornish game hens is surprisingly easy. This recipe will get you that perfectly tender, flavorful meat in just over an hour. It’s all thanks to a bold marinade made with lots of fresh garlic, a splash of bright citrus, and warming spices like allspice, paprika, and nutmeg.

This simple recipe is perfect for a romantic night in, a small gathering with friends, or a holiday centerpiece. Who doesn’t love their own personal roasted chicken?! Give each person their own, or split them in half and serve on a big platter over Lebanese rice or couscous to soak up all those delicious juices.

What is a Cornish Hen?

Cornish game hens are simply little chickens! The term used to refer to a particular type of pure breed chicken that was harvested young. Today, they’re just a miniature version of regular chickens. The flavor of roasted chicken and Cornish hen is very similar. So why seek them out? 

• They feel like a festive treat: Because of their small size, each person gets their own bird with a nice mix of white meat and dark. 
• Slightly more tender: Because they are harvested younger, Cornish hens’ meat tends to be more tender than larger chickens.
• Easy to pack on the flavor: Because of their surface area, Cornish hens readily absorb flavor from marinades and spice rubs.

Ingredients for this Recipe

You can find Cornish hens at most major grocery stores, especially in the frozen section. Simply thaw them in your refrigerator before making this recipe. Here’s what else you’ll need:

• Garlic is a major player in this marinade. Peel but don’t bother to chop the cloves; the food processor will do the work for you.
• Spices: A mixture of paprika , allspice, dried thyme, and nutmeg give the game hens a deep, warming flavor and beautiful aroma. Salt and pepper enhance the other flavors.
• Extra virgin olive oil carries the flavor of the spices and garlic and helps coat the Cornish hens. I use our rich and fresh tasting Private Reserve Greek extra virgin olive oil for this recipe.
• Fresh lemon or lime juice acts as a tenderizer and adds a pop of brightness to balance the savory flavors.
• Cornish hens: You’ll need four Cornish hens for this recipe. They’re often sold frozen in packages of one or two. Try to get four of a similar size so they cook at the same speed. 
• Vegetables: Celery and a onion, roughly chopped and stuffed inside the Cornish hens, help flavor the birds as they cook and ensure they don’t dry out. 
• Chicken broth provides flavor and moisture for roasted Cornish hens. I recommend basting the hens with the broth to help keep them juicy. Use homemade chicken stock or store-bought low-sodium broth. 

How to Cook Cornish Hens 

For the deepest flavor, marinate overnight, though even while the oven preheats adds plenty of flavor. Here are the steps:

Marinate the Game Hens

• Get ready. Place a rack in the middle of the oven and preheat to 425°F.
• Make the Spiced Garlic Marinade. In a food processor, combine 15-20 peeled garlic cloves, 2 1/2 teaspoons paprika (hot or sweet), 1 1/2 teaspoons ground allspice, 1 1/2 teaspoons dried thyme, 1 teaspoon ground black pepper, 1/2 teaspoon grated nutmeg, 2 tablespoons extra virgin olive oil, and the juice of 1 lemon or lime (save the rind for the stuffing). Season with one or two good pinches of salt. Pulse to combine, then process into a pulpy mixture. It doesn’t need to be completely smooth.
• Prepare the hens. Apply the marinade generously to the outside and in the cavity of 4 Cornish hens. Lift the skin of the breast and apply some of the marinade underneath.

Grill, Stuff, and Roast

• Grill or sear the hens. Heat a lightly-oiled cast iron grill pan or skillet over medium-high. Add the game hens, in batches if necessary, and grill or sear on all sides until they have grill marks or a nice golden brown color, a few minutes per side. Set them aside momentarily to cool.
• Stuff the hens. Once cool enough to handle, squeeze the juice of one lime or lemon onto the birds. Stuff each one with the spent lemon or lime halves, including those reserved from the marinade. Add 1 chopped onion and 2 chopped celery stalks as well. 
• Add chicken broth. Place the hens, breast side down, in a large cast iron skillet or roasting pan. Gently pour in 2 cups chicken broth from the side of the skillet, taking care not to wash the marinade off of the hens.
• Bake the hens. Bake, basting the hens every 15 minutes with the broth, until they are nicely browned and cooked through, about 60 to 75 minutes. Remove from the oven and cover loosely with foil for 15 minutes to rest before serving.

What to Serve with Roasted Cornish Hens

Here’s a festive holiday menu, with the Cornish hens as a centerpiece. If you’re serving lots of sides and small plates, you may want to halve the hens before serving:

• Drinks: Kick off the evening with a Pomegranate Martini or Negroni
• Fall and winter salads: Beet and Goat Cheese Salad or Fennel and Orange Salad
• Roasted vegetables: Simple Roasted Carrots or Radishes
• Grains: Lebanese Rice or even Mushroom Risotto for an extra indulgent meal
• Desserts: For an equally wow-worthy finale, try Limoncello Cake!