Oven-Roasted Cornish Hens

Yield: 8 servings


  • Olive oil
  • 8 small Cornish game hens, cut in half
  • 1 small bunch savoury or thyme, chopped, to taste
  • 1 small bunch sage, chopped, to taste
  • Coarse salt and freshly cracked pepper, to taste
  • 4 shallots, sliced
  • Pan Sauce
    • ¼ cup sherry, for deglazing the pan
    • 1 cup chicken stock, deglazing the pan
  • Garnish
    • 1 pint-size package micro greens (optional)


  1. Preheat oven to 400 degrees F.
  2. Season the hens with salt and pepper and sage and savoury, to taste. Drizzle with a little olive oil.
  3. Add 2 tbsp. olive oil to a shallow extra large roasting pan.  Add Cornish hens and shallots. Don’t overcrowd the pan. Cook in two pans,  if needed.
  4. Roast birds until juices run clear and internal temperature of hens reaches 175 degrees F., about 30 to 40 minutes. Roasting time depends on size of birds and thickness. Tent with foil and let rest.
  5. For Sauce: Add sherry and chicken stock to the roasting pan.  Scrape the pan with a wooden spoon to incorporate all the pan drippings.   This is called deglazing the pan. Add roasting pan to stove top and bring to a boil over medium to high heat. (Alternatively, scrape pan juices and all the sticky bits from the roasting pan and transfer to a skillet.)  Bring to a boil and reduce liquid by half, about 10 to 12 minutes.  
  6. Serve whole Cornish hens with drizzle of pan sauce. Garnish with micro greens.