Roasted Cornish Hen- Lemon and Rosemary Cornish Hen
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: American
Serves: 4 People
For marinating
  • Cornish hen- 1 (or use small regular chicken)
  • Ground pepper- 2 tsp, to spread over hen
  • Salt- as needed
  • Paprika- 3 tsp, to spread over hen
  • Olive oil- 3 tbsp
For stuffing
  • Lemon cubed- 1, medium
  • Rosemary, fresh- 2 sprigs
Other ingredients
  • Chicken stock- ½ cup
  • Olive oil- 2 tbsp
Veggies for roasting
  • Onion, diced- 2, medium
  • Carrot, wedges- 1, large
  • Celery, wedges- 2 stalks
  • Rosemary- 1 sprig
  • Ground pepper- ½ tsp
  • Salt- to taste
  1. Rinse the cornish hen inside and out under running water. Drain the water, pat dry with paper towel.
  2. Sprinkle ground pepper, salt and paprika inside and outside of the hen, spread well.
  3. Drizzle olive oil inside and outside of the hen.
  4. Stuff the inside of the hen with cubed lemon and rosemary sprigs. Pack the stuffing tightly inside the hen. Let marinade for 15 minutes.
  5. Preheat oven to 450 F.
  6. Line a deep baking dish with aluminum foil or use a deep roasting pan.
  7. Combine the veggies with ground pepper and salt.
  8. Spread the veggies evenly on the baking dish, sprinkle rosemary leaves over the veggies.
  9. Place the marinated cornish hen over the veggies.
  10. Place on the center rack in the oven.
  11. Bake for 25 minutes.
  12. After 25 minutes of baking, take the hen out of the oven.
  13. Reduce the oven temperature to 350 F.
  14. Combine chicken stock and oil together in a bowl.
  15. Pour the chicken stock over the cornish hen.
  16. Place the chicken back into the oven at 350 F.
  17. Roast again for 35 to 40 minutes or till the hen has turned golden brown in color.
  18. After every 15 minutes of roasting make sure to baste or pour the juice in the pan over the hen, this will ensure that the hen remains moist and juicy.
  19. After 40 minutes of roasting, take the hen out of the oven. Let cool down for sometime.
  20. Hold the hen straight onto the pan so that the juices in the cavity will drain into the pan.
  21. Separate the juice from the veggies and transfer to a bowl.
  22. Spread the roasted veggies on a platter and place the roasted hen over it.
  23. If the juice is too watery, you could heat it in a saucepan till it thickens.
  24. Pour the juice over the roasted cornish hen.
  25. Using a carving knife, cut the hen into halves, remove the stuffing and serve on a plate along with the roasted veggies.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at