Roasted Cornish Hens with Garlic Herb Butter and Vegetables (Elegant Holiday Dinner)

Why you’ll love it

• A whole bird for everyone: it looks elegant on the plate and there is no big roast to carve.
• Crispy skin, juicy meat: herb butter under the skin bastes the meat while the skin gets golden.
• One-pan dinner: the potatoes and vegetables roast right under the hens in the flavorful drippings.

Quick facts

Ingredients

For the hens

• 4 Cornish game hens (about 1 1/4 to 1 1/2 lb / 570 to 680 g each), thawed if frozen
• 2 tsp kosher salt, plus more for the vegetables
• 1 tsp freshly ground black pepper
• 1 lemon, cut into 8 wedges
• 4 garlic cloves, lightly smashed
• 8 small sprigs fresh thyme and 4 small sprigs fresh rosemary
• Kitchen twine

For the garlic herb butter

• 6 tbsp (85 g) unsalted butter, softened
• 4 garlic cloves, finely minced
• 1 tbsp fresh thyme leaves, chopped
• 2 tsp fresh rosemary, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1 tsp finely grated lemon zest
• 1/2 tsp smoked or sweet paprika

For the vegetables

• 1 1/2 lb (680 g) baby gold potatoes, halved
• 3 medium carrots, peeled and cut into 2-inch (5 cm) pieces
• 1 large yellow onion, cut into 8 wedges
• 2 tbsp olive oil
• 1/2 tsp kosher salt and 1/4 tsp black pepper

For the pan sauce

• 1/2 cup (120 ml) low-sodium chicken broth
• 1/4 cup (60 ml) dry white wine, or more broth
• 1 tbsp cold butter
• 1 tsp fresh lemon juice

Step-by-step method

1. Dry and season the hens. Remove any giblets from the cavities. Pat the hens very dry inside and out with paper towels. If you have time, season them all over with the salt and pepper and refrigerate them uncovered on a rack for 1 to 24 hours for extra-crispy skin; otherwise season them right before roasting. Take them out of the refrigerator 30 minutes before cooking.

2. Heat the oven. Place a rack in the center of the oven and heat it to 425°F (220°C).

3. Make the herb butter. In a small bowl, mash the softened butter with the minced garlic, thyme, rosemary, parsley, lemon zest and paprika until evenly combined.

4. Butter under the skin. Gently slide your fingers under the breast skin of each hen to loosen it without tearing. Push about 1 tablespoon of the herb butter under the skin of each bird and press from the outside to spread it over the breast. Rub the remaining butter all over the outside of the hens.

5. Stuff and tie. Put 2 lemon wedges, 1 smashed garlic clove, 2 thyme sprigs and 1 rosemary sprig in each cavity. Tie the legs together with kitchen twine and tuck the wing tips behind the back so they do not burn.

6. Prepare the vegetables. In a large roasting pan or rimmed sheet pan, toss the potatoes, carrots and onion with the olive oil, salt and pepper and spread them in an even layer. Set the hens on top, breast side up, leaving a little space between them.

7. Roast. Roast 45 to 55 minutes, rotating the pan halfway through and spooning the pan juices over the hens once, until the skin is deep golden and crisp and an instant-read thermometer in the thickest part of the thigh, not touching the bone, reads 165°F (74°C). If the skin browns too fast, tent loosely with foil.

8. Rest. Transfer the hens to a platter or cutting board and let them rest 10 minutes. Stir the vegetables, move them to the platter around the hens and keep warm.

9. Make the pan sauce. Set the roasting pan over medium heat (or scrape the drippings into a small skillet). Add the broth and wine and simmer 3 to 4 minutes, scraping up the browned bits, until reduced by about one third. Turn off the heat, whisk in the cold butter and lemon juice and season with salt and pepper.

10. Serve. Snip off the twine. Serve each hen whole, or cut it in half lengthwise through the backbone with kitchen shears, with the roasted vegetables and the warm pan sauce spooned over.

How to know it is done

The hens are done when an instant-read thermometer inserted into the thickest part of the thigh, without touching the bone, reads 165°F (74°C) and the breast reads at least 160°F (71°C), rising to 165°F while it rests. The juices that run from the thigh when you pierce it should be clear, not pink, and the leg should wiggle loosely in its joint. The skin should be deep golden brown and crisp all over, and the potatoes should be tender when pierced with a fork.

Tips for the best result

• Dry the hens very well; moisture on the skin is the enemy of crispy skin.
• Salt them ahead and chill them uncovered if you can; the skin dries and roasts up crackly.
• Use soft, room-temperature butter so it spreads easily under the skin without tearing it.
• Leave space between the hens and the edges of the pan so hot air can circulate.
• Trust a thermometer rather than the clock; small birds vary in size.

Variations and substitutions

• Orange and sage: use orange zest and wedges with fresh sage instead of lemon and rosemary.
• Honey glaze: brush the hens with 2 tbsp honey mixed with 1 tbsp Dijon mustard during the last 10 minutes.
• Wild rice stuffing: fill each cavity loosely with 1/2 cup cooked wild rice mixed with dried cranberries and toasted pecans; roast until the stuffing reaches 165°F (74°C).
• Other vegetables: use cubed butternut squash, sweet potatoes, parsnips or Brussels sprouts.
• Dairy-free: replace the butter with olive oil mixed with the same herbs and garlic.
• Spatchcocked: cut out the backbones and flatten the hens; they roast in about 30 to 35 minutes.

Make ahead

Make the herb butter up to 5 days ahead and refrigerate it; let it soften before using. You can butter, stuff and tie the hens up to 24 hours ahead and keep them uncovered on a rack in the refrigerator, which also helps the skin crisp. Cut the vegetables up to 1 day ahead and keep the potatoes covered with cold water in the refrigerator; drain and dry them well before roasting.

Storage and reheating

Refrigerate leftover hens and vegetables in airtight containers for up to 3 days, or pull the meat off the bones and freeze it up to 3 months. Reheat the hens on a sheet pan in a 350°F (175°C) oven for 15 to 20 minutes, until hot (165°F / 74°C), so the skin stays crisp; the microwave makes the skin soft. Use leftover meat in soups, salads or sandwiches.