Go Back

Herb Butter Roasted Cornish Hens for a Small Thanksgiving

Herb butter roasted Cornish hens make a festive small Thanksgiving dinner, with parsley, rosemary, thyme, sage, and garlic tucked beneath the skin. Roasted until golden brown and rested for 10 minutes, they stay tender while the skin turns crisp.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the hens
  • 2 Cornish hens 1.5- to 2-pound, thawed, giblets removed
For the herb butter
  • 4 tbsp unsalted butter softened
  • 1 tbsp fresh parsley chopped
  • 1 tsp fresh rosemary chopped
  • 1 tsp fresh thyme leaves
  • 0.5 tsp rubbed sage
  • 1 cloves garlic minced
  • 1.5 tsp table salt
  • 0.5 tsp black pepper

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

Prepare the hens
  1. Heat the oven to 425°F and set a wire rack in an 18x13-inch rimmed baking sheet.
  2. Pat the hens dry with paper towels and arrange them breast side up on the rack, leaving space between them.
Make the herb butter
  1. Stir the softened butter, parsley, rosemary, thyme, sage, garlic, salt, and pepper together in a small bowl.
Butter and roast the hens
  1. Gently loosen the skin over each breast and spread about 1 tablespoon of herb butter under it; rub the remaining butter over the hens.
  2. Roast for 50 to 65 minutes, checking at 50 minutes, until the skin is golden brown and a thermometer reads 165°F in the thickest part of each breast and the innermost part of each thigh without touching bone.
  3. Rest the hens for 10 minutes before serving.

Notes

For the most reliable doneness, check each hen in the thickest part of the breast and innermost part of the thigh without touching bone. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For a dairy-free option, use a plant-based butter alternative.