These roasted Cornish hens are rubbed with rosemary herb butter and fresh garlic, then oven-roasted until golden and juicy. Unlike traditional stuffed Cornish hens, this low-carb version skips the bread-based filling for a flavorful, elegant main dish ideal for special dinners.
There’s something special about bringing a platter of golden-roasted Cornish hens to the table. Slathered with rosemary herb butter and plenty of fresh garlic, these little birds roast in the oven for about an hour until the skin is beautifully browned and the meat is tender and juicy. It’s an elegant dinner without a lot of fuss.
John still loves to reminisce about the ones I made when we were first married. Back then, I filled them with pine nut stuffing. Oh, they were so good! One hen for each of us. So romantic.
Now that we’re following a low-carb diet, I’ve given the recipe a little makeover. The rosemary butter and fresh garlic bring so much flavor that we don’t miss the stuffing one bit.
These hens have zero carbs and are grain-free.
And while I used to make just two, these days I bring out my humongous pan and cook six at a time. They’re just as lovely for a special dinner for two as they are when the whole family gathers around the table.
These rosemary garlic Cornish hens make a lovely centerpiece for company. Serve them with roasted vegetables or a creamy side dish, and you’ve got a meal that feels like a celebration. If you’re looking for ideas, try my Cauliflower and Carrot Purée or Roasted Sweet Potatoes and Mushrooms to round out the plate.
What are Cornish hens?
Cornish hens, also called Cornish game hens, are young chickens typically weighing about 1 to 2 pounds each. Despite the name, they aren’t game birds. Their small size makes them ideal for individual servings and elegant dinners.
Food Safety Tips:
– Avoid using the same utensils on cooked food that have been in contact with raw meat.
– Always wash your hands thoroughly after handling raw meat to prevent cross-contamination.
– Try not to leave perishable food at room temperature for too long to ensure safety and prevent bacterial growth.
Ingredients
- Cornish hens: These are found fresh or frozen in the butcher department of your grocery or butcher market. They are the perfect size for individual servings.
- Butter: Creates a rich, flavorful herb butter that helps flavor the meat and skin.
- Fresh rosemary: Mince or chop the fresh rosemary after stripping the needle-like leaves from the tough woody stems. Chopping releases natural oils into the softened butter and adds a fragrant, woodsy flavor that pairs beautifully with roasted poultry.
- Fresh garlic: Infuses the meat and drippings with savory flavor.
- Salt: Seasons the meat and enhances the flavors of the herbs and garlic.
- Oil: Drizzled over the skin to help it brown during roasting.
- Broth: Added to the pan to collect flavorful drippings and keep the pan juices from drying out. As the broth steams, the hens stay juicy while roasting.
- Onion, garlic, and additional herbs: Flavor the broth and drippings in the bottom of the pan.
Instructions
*Free printable recipe card is available at the end of the post.
1. Thaw the hens
If your hens are frozen, thaw them in the refrigerator for about 48 hours. Make sure they’re completely thawed before roasting.
2. Dry and season the hens
Open each hen package over your sink and drain the liquid. Remove the hens from their packaging and pat them dry inside and out with paper towels. Sprinkle salt inside each hen.
3. Make the rosemary herb butter
Combine softened butter with finely chopped fresh rosemary. Mix until the rosemary is evenly distributed throughout the butter.
4. Prepare the pan
Line you pan with parchment paper for easy clean up. Add ½ cup of broth to the pan along with onion, garlic, and herbs. Set a rack over the pan so the hens sit above the liquid while roasting. The broth will collect the drippings and create a flavorful base for gravy or pan sauce.
Arrange the hens breast-side up on the rack above the broth mixture.
5. Rub butter and tuck garlic
Gently loosen the skin over the breast and thighs. Spread the herb butter underneath the skin and over the outside of each hen. Tuck some fresh garlic under the skin, distributing it over the meat.
Drizzle a little oil over the tops to help the skin brown.
6. Roast the hens
In my new kitchen, I have an energy-efficient convection oven with a convection roast setting, which is a game-changer for browning and cooking evenly.
The beauty of convection cooking lies in its ability to circulate hot air around the hens, creating a perfectly crispy skin while locking in all those juicy flavors.
Preheat the oven to 375°F on the Convection Roast setting.
Roast for approximately 1 hour and 10 minutes, checking after 1 hour. Baste the hens halfway through the cooking time. Cooking time will vary depending on the size of the hens and your oven. There’s no need to turn them over during roasting as there is no meat on the bottom of your hens.
7. Check for doneness
Check the internal temperature with a meat thermometer, inserting it into the thickest part of the breast and the innermost part of the thigh without touching bone.
Your target is 170°F. The USDA’s minimum safe temperature for poultry is 165°F, but I find that 170°F is our favored doneness.
8. Rest before serving
Let the hens rest for about 10 minutes before serving so the juices can settle. Serve one whole hen per person, or cut each hen in half lengthwise with a kitchen shears or knife, to serve two people. Enjoy with a knife and fork, or for a more casual meal, pick up the drumsticks and wings with your hands.
9. Don’t discard those flavorful pan drippings!
The broth, onion, garlic, and herbs create a savory base you can use to make a delicious low carb Au Jus Gravy or Gluten Free Velvety Smooth Gravy to spoon over the hens.
Serving suggestions
Links may be affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.
Rosemary garlic Cornish hens pair beautifully with Bacon Brussels Sprouts, green beans, sautéed mushrooms, creamy Pommes Duchesse, or a crisp green salad.
For a low-carb dinner, choose vegetable sides that complement the savory herb butter without overwhelming the delicate flavor of the hens.
My kids love to have theirs with Zatarains Yellow Rice on the side. It’s gluten free and has no MSG. I like that.
Pro tips and recipe notes
Can I make 2 Cornish hens instead of 6? Absolutely! This recipe works whether you’re roasting 2 hens or 6. Use the Servings slider in the recipe card to adjust the amounts of hens, herb butter, salt, and oil. Keep the 1/2 cup broth, 1 onion, 2 garlic, and 1 sprig rosemary in the roasting pan the same to collect the drippings and create steam. My photos show six hens on my large pan, but you can easily make just two for a cozy dinner for two.
How do you keep Cornish hens from drying out? The key is to avoid overcooking them. Rubbing the skin with herb butter helps add flavor and encourages browning, while checking the internal temperature with a meat thermometer helps preserve juicy meat. Let the hens rest for about 10 minutes after roasting before serving.
Can I change the herbs in this recipe? Absolutely! Fresh rosemary pairs beautifully with the butter and garlic, but you can customize the herb butter to suit your taste. Try adding fresh thyme for a more earthy flavor, or combine rosemary and thyme for a classic roasted poultry seasoning. You can also experiment with other herbs, such as sage or parsley, to create your own favorite combination.
How do you store leftover Cornish hens? Let the leftover meat cool slightly, then remove it from the bones if you prefer. Transfer it to an airtight container and refrigerate within two hours of cooking. Store cooked Cornish hen meat in the refrigerator for 3 to 4 days.
Can you freeze leftover Cornish hens? Yes. Remove the meat from the bones, divide it into meal-sized portions, and store it in airtight, freezer-safe containers or bags. For the best quality, use frozen cooked poultry within about 2 to 6 months. Label the container with the date so you know when to use it. Thaw frozen leftovers in the refrigerator rather than on the counter.
I hope you love these Cornish hens as much as we do! Maybe they’ll become one of those recipes you turn to when you want to make dinner feel a little more special without spending all day in the kitchen.
When you make them, come back and tell me how they turned out. Did you serve them for a special occasion or just because you felt like making something wonderful for dinner? I’d love to hear. And if you have a favorite herb combination, please share that, too. I’m always happy to hear what’s cooking in your kitchen!
Before you go, I have one more resource you might enjoy.
No more rushing around at 5:30 wondering what to make or second-guessing your choices. My Sauce Method for Easy Dinners gives you a simple system for turning everyday proteins into flavorful meals you’ll look forward to. Spend less time figuring out what to cook and more time enjoying what’s on your plate.
More Chicken and Turkey Favorites
Looking for another delicious dinner idea? Here are a few more chicken and turkey recipes I think you’ll love.
Roasted Whole Chicken: With a flavorful mixture of butter, orange, and spices for a subtle kick, this is a juicy roasted chicken that’s a breeze to make!
Savory Turkey Wings: These are bigger and meatier than chicken wings, and slowly roasted until tender.
Chicken Cacciatore: This is a rustic and hearty Italian hunter-style stew, bursting with flavors.
Cornish Hens Recipe
Ingredients
For hens
For the pan
- 2 cloves of garlic
- 1 onion thickly sliced
- 1/2 cup of chicken broth
- 1/4 cup of extra virgin olive oil
- 1 sprig of rosemary
Instructions
- Preheat the oven to 375°F on the Convection Roast setting.
For hens
- Open each hen package over your sink and drain the liquid. Remove the hens from their packaging and pat them dry inside and out with paper towels. Sprinkle salt inside each hen.2 Cornish hens (22 ounces each), 1/4 teaspoon of salt
- Strip the leaves from one of the rosemary stems and chop them up. Combine with your softened butter. Mix until the rosemary is evenly distributed throughout the butter. Set aside.3 tablespoons of butter , 1 sprig of rosemary
For the pan
- Line you pan with parchment paper for easy clean up. Add ½ cup of broth to the pan along with sliced onion, 2 of the cloves of garlic, and 1 sprig of rosemary. Set a rack over the pan so the hens sit above the liquid while roasting. The broth and aromatics will create steam, collect the drippings, and make a flavorful base for gravy or pan sauce.2 cloves of garlic, 1 onion, 1/2 cup of chicken broth, 1 sprig of rosemary
- Arrange the hens breast-side up on the rack above the broth mixture.
- Gently loosen the skin over the breast and thighs. Generously rub about two thirds of the herb-butter mixture under the skin of the hens, and rub the remaining third of the herb-butter on top of each. Tuck 1/2 clove of fresh sliced garlic per each hen under the skin, as well.1 clove of garlic
- Drizzle a little oil over the top of each hen to help the skin brown.1/4 cup of extra virgin olive oil
Roast hens
- Roast uncovered for approximately 1 hour and 10 minutes, checking after 1 hour. Baste the hens halfway through the cooking time with a brush, large spoon, ladle, or a baster tool. Cooking time will vary depending on the size of the hens and your oven. There's no need to turn them over during roasting as there is no meat on the bottom of your hens.
- Check for doneness with a meat thermometer, inserting it into the thickest part of the breast and the innermost part of the thigh without touching bone.Your target is 170°F. The USDA's minimum safe temperature for poultry is 165°F, but I find that 170°F is our favored doneness.
- Let the hens rest for about 10 minutes before serving so the juices can settle. Serve one whole hen per person, or cut each hen in half lengthwise with a kitchen shears or knife, to serve two people. Enjoy with a knife and fork, or for a more casual meal, pick up the drumsticks and wings with your hands.
Notes
Nutrition
- Cornish Hens Recipe - October 26, 2026
- Gluten Free Lemon Yogurt Cake Recipe - October 17, 2026
- Easy Homemade Guacamole Recipe - September 11, 2026
- Picanha Steak Recipe - April 23, 2026
- Slow Cooker Steak Tips Recipe - April 17, 2026