Description
Thyme butter Cornish hens are young, tender game birds roasted whole after being seasoned with an aromatic compound butter. That smooth paste mixes fresh thyme leaves, minced garlic, lemon juice, lemon zest, paprika, onion powder, salt, and black pepper. The term Cornish hen refers to a specific breed of small young chicken. These birds typically weigh between one and two pounds. Because of their compact size, they feature remarkably tender, fine-grained meat. The breast stays naturally juicy when cooked at moderate roasting temperatures.
Ingredients
For the Cornish hens
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2 Cornish hens (about 1–1½ pounds each), thawed
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4 tablespoons unsalted butter, softened
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1 tablespoon olive oil
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1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
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4 garlic cloves, minced
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1 tablespoon fresh lemon juice
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1 teaspoon lemon zest
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1 teaspoon salt, or to taste
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½ teaspoon freshly ground black pepper
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½ teaspoon paprika
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½ teaspoon onion powder
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1 small onion, quartered
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1 lemon, cut into wedges
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4–6 fresh thyme sprigs
Optional vegetables for roasting
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2 carrots, cut into chunks
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2 cups baby potatoes, halved
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1 tablespoon olive oil
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Salt and pepper, to taste
Instructions
1. Preheat the oven. Preheat your oven to 400°F (200°C). Remove the giblets, if present, and pat the Cornish hens completely dry with paper towels.
2. Prepare the thyme butter. In a small bowl, combine the softened butter, olive oil, minced garlic, thyme leaves, lemon juice, lemon zest, salt, black pepper, paprika, and onion powder. Mix until well blended.
3. Season the hens. Gently loosen the skin over the breast with your fingers. Spread some of the thyme butter underneath the skin, then rub the remaining butter mixture over the outside of each hen.
4. Stuff the cavities. Place a few onion quarters, lemon wedges, and fresh thyme sprigs inside each hen for extra aroma and flavor.
5. Prepare the roasting pan. Arrange the hens breast-side up in a roasting pan. If using vegetables, toss the carrots and potatoes with olive oil, salt, and pepper, then arrange them around the hens.
6. Roast the hens. Roast for 60–75 minutes, depending on their size, basting once or twice with the pan juices. If the skin browns too quickly, loosely cover the hens with foil.
7. Check for doneness. Insert a meat thermometer into the thickest part of the breast and the innermost part of the thigh, avoiding the bone. The hens are ready when both reach at least 165°F (74°C).
8. Rest before serving. Remove the hens from the oven and let them rest for 10–15 minutes before serving. Spoon some of the flavorful pan juices over the top.
9. Serve. Transfer the hens to a serving platter with the roasted vegetables. Garnish with fresh thyme sprigs and lemon wedges for a festive presentation.
Notes
Serve these roasted Cornish hens with garlic mashed potatoes, roasted Brussels sprouts, green beans, glazed carrots, or cranberry sauce. For a special holiday dinner, add dinner rolls and a light green salad.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: ½ Cornish hen
- Calories: 520 kcal
Keywords: garlic thyme roasted cornish hens, herb butter cornish game hens, roasted cornish hens with thyme butter