Whole Roasted Cornish Hen

We rather enjoy Cornish Hens since they give you all of the benefits of roasted chicken (the aromas, the flavours, the variety of types of meat, etc.) but cook in a fraction of the time and are a perfect meal for two moderately hungry people to split (or one very hungry person to not split). For this meal, we decided to keep it simple and just roast our bird whole. We then carved it and plated the meat.

As with roasted chicken, this goes well with a lot of side dishes. Some of our favourite veggie sides for pairing are Asparagus and Morels in Butter, Cauliflower Chestnut Stuffing, Crispy Acorn Squash Cakes, Garlic Butter Sauteed Portobello Slices, Garlic Snow Peas, Kale Tots, and Roasted Brussels Sprouts. Starches that work really well include (but are not limited to) Buttered Egg Noodles with Peas and Mushrooms, Delicata Squash Fries, Dinner Rolls ( Pumpernickel Dinner Rolls), Grit Balls of Fire, Pumpkin Sage Risotto, Sneaky Mashed Potatoes, and Twice Baked Potatoes.

**For another hen cooking method, check out our Pan Roasted Cornish Hen Halves recipe!

Time: 70 Minutes


  • Cornish Hen (thawed)
  • Butter
  • Seasonings of your Choice. My sous chef used Garlic Powder and Smoked Paprika, and it worked really well.
  • Optional: Butter


  • Preheat your oven to 350 degrees F, line a deep baking dish with some foil, and give the foil a quick oil spray.
  • Remove your hen from the packaging, and give it a good rinse. Then, pat it dry with a paper towel, and place it in your baking dish with the back facing downward.
  • Optional: To make really crispy golden brown skin, melt some butter, and brush on your hen.
  • Sprinkle your desired seasonings on your bird, and then place it in your oven.
  • Bake for about an hour, and then check the temperature of the meat with a good digital meat thermometer. You’re looking for it to be at 165 degrees F or higher, and the juices should run clear when you remove the thermometer.
  • When your bird reaches the proper cook temperature, remove from the oven, and allow to sit for a few minutes.
  • Transfer to a cutting board, and carve.
  • Plate, devour, and enjoy!


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