Citrus and Herb Cornish Hens

Cornish Hens are a go-to recipe for a special occasion. A dinner date at home, a small holiday gathering, or just a regular weeknight meal when you feel like cooking up something a little bit fancier (but still spending very little time on it).

These perfectly portioned chickens are roasted until juicy and tender with perfectly crispy skin, then served with a buttery, flavorful pan sauce. 

This recipe makes a great alternative to cooking a whole turkey or even a turkey breast recipe when hosting a small Thanksgiving. It's just so darn simple! You need a few basic (but delicious) ingredients, a couple of Cornish game hens, and 10 minutes to prepare.

And it looks like a meal you spent the whole evening working on! 

🧾Ingredient Notes

• Cornish Game Hens - I use two Cornish hens to yield four servings. You can also break down a small chicken.
• Fresh Herbs - Fresh parsley and rosemary are the primary herbs used in this recipe. You can also use thyme.
• Unsalted Butter - You'll use butter for the rub and for the pan sauce. For dairy-free use, vegan butter, not olive oil.
• Garlic - I recommend freshly minced garlic over garlic powder for the best flavor.
• Oranges - You need to use a fresh orange because this recipe requires both zest and juice.
• Shallot - Minced shallot adds the best flavor to the pan sauce. You can use a mild onion or even a leek as a substitute.
• Chicken Stock - Use chicken stock or broth. Vegetable broth is a fine alternative.

Prep the Hens

This recipe requires you to split the whole hen into two pieces. For this, you will use a sharp knife or kitchen shears; I prefer shears.

1. Start by placing your hen breast side down on a cutting board or baking sheet. Use your kitchen shears to cut along each side of the spine. Remove the backbone (you can save it to make chicken stock!).
2. Flip the bird over so the breast side is up. Place your knife lengthwise down the breastbone and press down. This will split the bid in two. Trim off any excess skin.
3. Pat each hen dry with paper towels. The drier the skin, the crispier it will get.

Season with Herb Butter

4. In a small bowl, combine butter, orange zest, minced herbs, garlic, salt, and pepper. It helps to have the butter softened.
5. Place the bird skin side down and season the meat with salt and black pepper, then flip it over and loosen the skin. Gently push the butter mixture under the skin, then lay the hens in a shallow roasting pan. No need to put the birds on a rack.

Roast the Hens

6. Roast the hens until they reach an internal temperature of 165ºF, then move them to a serving platter and tent them with foil.

Make the Pan Sauce

7. Skim the fat from the drippings in the roasting pan, then add in the shallots. Cook until soft, then stir in broth and orange juice.
8. Simmer for a few minutes, reducing the sauce by about half. Whisk in cold butter, then serve over the roasted hens with sprigs of fresh rosemary and parsley, and orange slices.

🥗What to Serve with Cornish Hens

Roasted Cornish hens pair beautifully with a number of delicious side dishes!  A few of my favorites are roasted brussels sprouts, Scalloped Potatoes, Cornbread Stuffing, arugula pear salad, wild rice, or Sous Vide Asparagus.

For sopping up the delicious pan sauce, I always make my Gluten-Free Crescent Rolls. For mashed potatoes and gravy, feel free to serve with Boursin mashed potatoes or pureed celeriac.