There’s something undeniably special about roasting individual Cornish game hens: each guest gets their own petite, succulent bird, infused with bright citrus and fragrant herbs. I first encountered this technique at a countryside inn in Provence, and have since refined it to highlight the hens’ delicate flavor without overpowering them. Lemon and thyme infuse the meat with fresh aromatics, while an array of root vegetables—carrots, parsnips, and baby potatoes—roast alongside, absorbing pan juices and caramelizing in the same oven heat. The hands-on time is minimal—just seasoning and oven-roasting—yet the result is impressive, making it perfect for holiday dinners or intimate dinner parties.

Highlights

• Individual portions: Personal hens ensure neat plating and precise cooking.

• Herb-citrus infusion: Rubbing hens with lemon-thyme butter under the skin delivers flavor directly where it counts.

• One-pan efficiency: Vegetables roast in the same pan, soaking up savory drippings for maximum flavor.

Ingredients (serves 4)

• 4 Cornish game hens (about 1–1.25 lbs each)

• ½ cup unsalted butter, softened

• Zest and juice of 2 lemons, divided

• 2 tbsp fresh thyme leaves, chopped (plus sprigs for garnish)

• 4 garlic cloves, minced

• Salt and freshly ground black pepper

• 1 lb baby carrots

• 1 lb baby potatoes

• 1 large parsnip, cut into batons

• 2 tbsp olive oil

Preparation Steps

1. Preheat and prep:
   Preheat oven to 425°F (220°C). Pat hens dry; season cavities with salt and pepper.

2. Make herb butter:
   In a small bowl, combine softened butter, half the lemon zest, half the thyme, garlic, and a pinch of salt.

3. Stuff and rub:
   Gently loosen skin over breasts of each hen. Spoon half the herb butter under the skin, spreading evenly. Rub remaining butter over the exterior. Drizzle lemon juice over hens.

4. Arrange vegetables:
   On a large roasting pan, toss carrots, potatoes, and parsnip batons with olive oil, salt, and pepper. Spread in an even layer and nestle hens among them, breast-side up.

5. Roast:
   Roast 45–55 minutes, basting vegetables and pan juices over hens halfway through. Hens are done when an instant-read thermometer reads 165°F (74°C) in the thickest part of the thigh. Vegetables should be caramelized at edges.

6. Rest and garnish:
   Remove pan; tent hens loosely with foil and rest 10 minutes. Transfer hens and vegetables to a serving platter. Sprinkle remaining lemon zest and thyme sprigs for garnish.

Serve these Lemon-Thyme Roasted Cornish Game Hens alongside a simple green salad or steamed green beans. The bright citrus and earthy vegetables make this dish both elegant and comforting—ideal for special occasions without a mountain of effort.