Cornish Hen

This is one of the tastiest cornish hen recipes ever made. Tossed with garlic, honey, and spices and baked in the oven, this cornish hen is delicious.

My mouth is watering even just by thinking about it.

Cornish hen.

USDA-approved cornish hen (rock cornish hen) is also known in the United States.

An offspring of the Cornish and White Plymouth Rock chicken breeds a tiny chicken. They are young, immature hens that weigh less than 2 pounds each. The meat is moist, tender, and far superior to turkey or even chicken.

This roasted and baked cornish hen is ideal for the Christmas season.

It’s perfect for tonight’s dinner, too!

I can’t get enough of these!

Most grocery stores and supermarkets have them in the frozen food or poultry area.

They come in a tiny plastic-wrapped vacuum-sealed container known as Rock Cornish Game Hens.

Cornish hens are easy to prepare because they are sold without their giblets. Baking food in the oven is the simplest method of preparing it.

When the hen is at room temperature, remove it from the freezer.

Make sure to gently dry the entire hen, including within the cavity, with paper towels before cooking.

Next, add garlic, butter, or extra virgin olive oil, honey, and sambal oelek to the marinade and marinate for a few hours.

If you don’t have the original ingredient, adding other dry spices like chili powder or smoked paprika is OK.

In addition to this, you can use any spicy sauce you like, including your pantry staples like Tabasco and Louisiana hot sauce.

Preheat the oven to 375°F. It takes 1 and 1/2 hours in the oven to make this dish.

Crispy skin and juicy, moist, tender, and tasty meat are the results of this dish.

It’s fantastic!

They have fewer fat and calories because they are younger than other chickens.

An added benefit: They get even trimmer as a result of this.

You can get crispy skin by air-frying it in an air fryer.

A single serving of this dish has 243 calories.


  • 1 cornish hen
  • 4 cloves of peeled garlic
  • 3 toothpicks
  • 1 tablespoon of honey
  • 1 tablespoon of unsalted butter/olive oil
  • ½ tablespoon of sambal oelek
  • 1 teaspoon of salt
  • Lemon wedge


  1. Bake at 190°C within 30 minutes.
  2. The cornish hen should be rinsed and patted dry with paper towels. The cavity must be dry.
  3. Incorporate the garlic into the meat. Use three toothpicks to seal the cavity.
  4. Olive oil (butter), honey, sambal oelek, and salt should be mixed together in a small dish before serving. Mix thoroughly. Evenly apply the mixture to the skin with a brush.
  5. Bake it in a roasting pan for 30 minutes or until the skin has browned and turned crispy. You can use aluminum foil to protect it from burning.
  6. Bake for another 30 minutes on the other side after flipping the hen.
  7. Any liquid that has leaked onto your skin can be brushed off.
  8. To serve, remove the dish from the oven and garnish with lemon slices as soon as possible.


I recommend using 1/4 teaspoon of turmeric powder in this marinade to give the fowl some color.

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