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Two lemon thyme roasted Cornish hens on a slate board with charred lemon, thyme sprigs, and a small bowl of pan jus

Lemon Thyme Roasted Cornish Hen

Cornish hens roasted at high heat with a lemon-thyme butter under the skin for crisp, golden results in about an hour.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

Cornish Hens
  • 4 Cornish hens about 750-900 g each, patted completely dry
  • 2 tsp kosher salt divided, for under skin and exterior
  • 1 tsp black pepper, freshly ground
Lemon Thyme Compound Butter
  • 80 g unsalted butter softened to room temperature
  • 2 tbsp fresh thyme leaves stripped from stems, roughly chopped
  • 2 tsp lemon zest from 1 large lemon
  • 1 tbsp fresh lemon juice
  • 4 garlic cloves minced fine
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the Pan
  • 2 lemon halved, spent zested halves are fine
  • 8 fresh thyme sprigs for the pan and cavities
  • 6 garlic cloves smashed, unpeeled, scattered in pan
  • 2 tbsp olive oil for drizzling over exterior
  • 60 ml chicken stock or dry white wine for the bottom of the roasting pan

Method
 

Prepare the Compound Butter
  1. Mix softened butter, thyme leaves, lemon zest, lemon juice, minced garlic, salt, and pepper in a small bowl until fully combined. Set aside at room temperature.
  2. If prepping ahead, roll the butter in plastic wrap into a log and refrigerate. Remove 30 minutes before using so it softens again.
Season the Hens
  1. Heat the oven to 220 C / 425 F. Pat the hens completely dry inside and out with paper towels.
  2. Starting at the neck cavity, slide two fingers gently under the breast skin on each side, loosening it without tearing. Push one-quarter of the compound butter under the skin of each hen, spreading it as evenly as possible over the breast.
  3. Rub any remaining butter over the outside of each hen. Season exterior generously with kosher salt and black pepper.
  4. Stuff each cavity with half a lemon and 2 thyme sprigs. Tie the legs together with kitchen twine.
Roast
  1. Scatter smashed garlic cloves and remaining thyme sprigs in the base of the roasting pan. Pour in stock or wine.
  2. Place a wire rack in the pan and set the hens breast-side up on the rack. Drizzle exterior with olive oil.
  3. Roast at 220 C / 425 F for 45 to 50 minutes, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 74 C / 165 F.
  4. If skin is darkening too fast after 30 minutes, tent loosely with foil and continue roasting.
Rest and Serve
  1. Transfer hens to a cutting board or warm plates. Tent loosely with foil and rest for 10 minutes.
  2. Optional pan sauce: place roasting pan over medium heat on the stovetop. Add 60 ml chicken stock, scrape up the browned bits, and simmer for 2 minutes until slightly reduced. Spoon over hens before serving.
  3. Remove twine, discard lemon and thyme from cavities, and serve whole or halved with pan juices.

Notes

For the crispest skin, leave seasoned hens uncovered on a rack in the refrigerator overnight - the cold air draws out surface moisture before roasting. If your oven runs hot, check internal temperature at the 40-minute mark.