Cornish Hens brined, then roasted with Thyme, and basted to perfection. Delicious gourmet-made-easy recipe for herb roasted small chickens.
Thyme Roasted Cornish Hens
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Every bite of these Cornish hens is bursting with flavor! Chicken is something we can eat in our homes year round, changing up the side dishes to fit the season, then using the leftovers to create stocks and soups and all things good!
In this Cornish hens recipe, we brine the birds resulting in the meat being very moist and perfectly seasoned, then we stuff the cavity of our birds with Thyme, which gives a subtle herb flavor to the dish. And last but not least, we roast the small chickens, creating a perfectly seasoned bird with dark crispy skin.
Try this Cornish hens recipe out, it will quickly become one of you very favorites to cook at home!
Roasted Chicken
I love Roasted Chicken! Have you had fresh out of the oven roasted chicken before?! It’s even better than a really good rotisserie chicken. For realz y’all, it’s perfect!
If cooked correctly; it’s juicy and perfectly seasoned, and has crispy skin and you just want to eat it every night. On top of that, it is healthy and whole. I mean, what more could you ask for?!
Where to buy Cornish Hens
A couple years back, I was out shopping at my local warehouse-style grocer and I came across a 6 pack of cornish hens in the freezer section. I just knew they had to come home with me! I love roasting poultry. Have you seen my turkey recipe?! Seriously guys, I just really love working with bird meat.
So I bought these tiny hens and I brought them home with me and I roasted them up with a little bit of Thyme and they were delightful!
A couple nights later I made them again, but this time I had brined the cornish hens. And they were oh so much more than delightful!
I’ve been cooking them for dinner pretty darn regularly ever since. If you don’t have the time, then skip the brining step: they will still taste wonderful!
How to roast Cornish Hens
- Brine the Cornish Hens.
- Then, Season the Birds.
- And, Stuff the cavity of the Cornish Hens with Thyme.
- Now; Heat a Large Skillet or Frying Pan, then add some oil and the little chickens.
- Then, roast the Cornish Hens.
- Finally, Carve and Serve the most simple but delicious meal ever!
- PS- The meat tastes incredible dipped in a little bit of fancy mustard. However, the mustard is not a MUST HAVE, because the meat tastes amazing on it’s own as well!
EASY as can Be-Z!
Cornish Hens Recipe:
Serves 1/2 Cornish Hen
Cornish Hens brined, then roasted with Thyme, and basted to perfection. Delicious gourmet-made-easy recipe for herb roasted small chickens.
5 hrPrep Time
40 minCook Time
5 hr, 40 Total Time
Save RecipeIngredients
- Three 1.5-2lbs chickens
- 3/4 heaping cup salt
- 1 gallon water
- 4 bay leaves
- 1/4 c brown sugar
- 2 lemons washed and quartered
- 2 sprigs thyme
- 1 Tbs minced garlic
- Combine all ingredients in a large pot and bring to a boil for 2-3 minutes, or until salt and sugar is dissolved. Remove from heat and let cool completely.
- Salt and Pepper
- Red Pepper Flakes
- 2 TBS Butter, softened
- 9 Sprigs Thyme
- 2 TBS Vegetable Oil
- 3 Sprigs Thyme
Instructions
- Rinse your hens well under cold water then submerge them in the brine and leave them marinating, while refrigerated, for 4-5 hours.
- Rinse your chickens and pat them dry with paper towels. Then season them generously inside their cavity with the salt, pepper, and red flakes; and add 3 sprigs of thyme to each hen's cavity.
- Rub the outside's of the chickens down with butter. Lightly season the outside of the chickens with salt.
- Heat a large ovenproof skillet. When it becomes hot, add the oil. Then place the chickens breast side up in the skillet.
- Put the entire skillet pot of chickens into the oven.
- Roast the chickens for 30 minutes; Opening the oven to baste them every 10 minutes of the cooking.
- After 30 minutes, cover the breasts of the cornish hens with a square of foil.
- Roast for approximately 10 more minutes.
- After a total of 40 minutes of roasting, check the bird's temperature where the leg meets the body. At 160 degrees Fahrenheit, remove the skillet from the oven.
- Add the remaining Thyme sprigs to the oil, and baste the chickens several times over.
- Let the birds rest in a warm spot for 10 minutes before carving and serving.
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