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Herb Butter Cornish Hens for Two

Herb butter Cornish hens roast until the skin is golden and crisp, with parsley, thyme, rosemary, and garlic tucked beneath the skin. Lemon quarters tucked inside add a bright touch to this dinner for two.
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Prep Time 20 minutes
Cook Time 1 hour
resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

For the herb butter
  • 4 tbsp unsalted butter softened
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp fresh thyme leaves chopped
  • 1 tsp fresh rosemary finely chopped
  • 1 cloves garlic minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
For the hens
  • 2 Cornish hens (1 1/4-pound), thawed, giblets removed, patted dry
  • 1 lemon quartered

Equipment

  • 1 rimmed baking sheet

Method
 

Make the herb butter
  1. In a small bowl, mash together the butter, parsley, thyme, rosemary, garlic, salt, and pepper until evenly combined.
Roast the hens
  1. Heat the oven to 425°F.
  2. Set a wire rack in a rimmed baking sheet.
  3. Loosen the skin over each hen’s breast and thighs.
  4. Spread about half the herb butter under the skin.
  5. Rub the rest of the herb butter over the outside.
  6. Put two lemon quarters in each cavity.
  7. Tuck the wing tips underneath.
  8. Tie the legs together with kitchen twine.
  9. Set the hens breast side up on the rack.
  10. Roast for 50 to 60 minutes, until a thermometer inserted into the thickest part of each breast and thigh registers at least 165°F.
  11. Rest the hens for 10 minutes before serving.

Notes

For the juiciest results, check that each hen reaches at least 165°F in the thickest part of the breast and thigh. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. For a dairy-free option, use plant-based butter.