Butter and Herb Roasted Cornish Hens and Vegetables
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I love making Cornish hens around the holidays. This butter and herb roasted Cornish hens and vegetables are perfect for a weeknight, one pan meal. All you’ll do is lay out your hens, some potatoes, carrots and onion on a sheet pan. Mix some softened butter with garlic, herbs, chicken bouillon, and poultry seasoning. Lather the butter on the hens, let them cook for about 40 minutes then crank the heat up in the oven to get that crispy chicken skin. This meal is so juicy and perfect for a holiday or just any weeknight or occasion.
Ok, so what are Cornish hens? They are basically a type of chicken that is cooked while it’s young. Basically, like the veal of chickens? Anyway. I love Cornish hens. They are really easy to get a perfect flavor, and too, they are so tender and juicy. This recipe is all in the same. These hens come out literally perfect. The pile of butter makes these so delicious. Obviously. You could season the butter with whatever herbs you’d like. I used predominantly sage, rosemary, poultry seasonings, garlic and chicken Boullion. Once it melts on top of the chickens, it will seep down into the pan and marinate your veggies as well.
Equipment You’ll Need
For the Cornish hens in oven, you’ll obviously need a large baking sheet. Maybe like an 11 by 17 inch. Then, I like to also use a meat thermometer. I have the exact one linked below and it works great and is so easy. You’ll just turn on the button on the side and that’s it. Super simple. Then, too, you’ll also need something to mix up your butter in. You’ll want it to be even microwave safe. I put my butter in the microwave four about 30 seconds to soften it up just right.
Ingredients You’ll Need
A lot of times, you can find Cornish hens in the frozen section of your grocery store. I found these at my local Walmart. I also used some baby Yukon gold potatoes. I just bought a one-and-a-half-pound bag of them. Then, I just cut up a few carrots and a red onion.
For your butter, I used two sticks of butter. I used salted, but it really doesn’t matter. I never work ahead, so I placed them in the microwave for about 30 seconds then mashed them with a fork to soften them up. You want the softened, not melted! Then, mix in all of your seasonings. This butter is so amazing and makes this dish so decadent.
How to Cook Cornish Hens
Step one:
Preheat your oven to 350 degrees. Remove hens from packaging and place them onto some paper towels. Pat them down with paper towels on the sides and top until fully dried. Sprinkle with salt.
Step two:
Add your chopped vegetables and hents to your pan. Add your softened butter and all other herbs and seasonings to a bowl and mix thoroughly. Lather thick on top of the hens.
Step three:
Place in the oven at 350 and bake for around 40 minutes. Once chicken has reached an internal temperature of 165 degrees, crank the oven up to 400 degrees and bake for an additional 8-10 minutes to crisp the skin.
Step three:
Remove from oven and pour drippings into a gravy boat. Thicken gravy with a teaspoon or so of corn starch. Serve and enjoy!
Butter and Herb Roasted Cornish Hens and Vegetables
Equipment
- 11×17 Baking Sheet
- Mixing Bowl
Ingredients
- 3-4 Cornish Hens
- 1.5 lbs Small Yellow Potatoes
- 1 Chopped Red Onion
- 2 Chopped Carrots
- 2 sticks Butter
- 1 tbsp Poultry Seasonings
- 1 tbsp Minced Garlic
- 1 tbsp Chicken Boullion
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Oregano
- 1 tsp Rosemary
- Cornstarch (optional)
Instructions
- Preheat your oven to 350 degrees. Remove hens from packaging and place them onto some paper towels. Pat them down with paper towels on the sides and top until fully dried. Sprinkle with salt.
- Add your chopped vegetables and hents to your pan. Add your softened butter and all other herbs and seasonings to a bowl and mix thoroughly. Lather thick on top of the hens.
- Place in the oven at 350 and bake for around 40 minutes. Once chicken has reached an internal temperature of 165 degrees, crank the oven up to 400 degrees and bake for an additional 8-10 minutes to crisp the skin.
- Remove from oven and pour drippings into a gravy boat. Thicken gravy with a tsp or so of corn starch. Serve and enjoy!
Before you go…
Did you make this Cornish hens recipe? If so, what’d you think? Did you make them for a holiday or just a regular, weeknight meal? I wanna know all the details! Let me know here or in the comments below! Happy cooking!
