Roasted Cornish Game Hen - Karyl's Kulinary Krusade
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5 from 1 vote

Roasted Cornish Game Hen

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course, Main Dish
Cuisine: American


  • 1 Cornish game hen
  • 3 teaspoons salt
  • 3 teaspoons fresh ground pepper
  • 4 cloves raw garlic, peeled and crushed
  • 2 sprigs fresh oregano
  • 2 sprigs fresh thyme
  • 1 tablespoon butter, softened
  • 2 carrots, whole
  • 1 small/medium onion
  • 12 brussel sprouts
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 cups vegetable broth
  • 1/2 cup dry white wine


  • Preheat oven to 400 degrees
  • Remove Cornish game hen from packaging. Rinse hen and make sure to pour out excess juice from cavity
  • Season all sides with 2 teaspoons each salt & pepper. Smear all sides with butter. Put garlic and herbs into cavity
  • Peel carrots, cut into 2-3” length pieces. You want all the pieces to be about the same size. Cut Brussel sprouts in half lengthwise; if they sprouts are larger, you can cut them into fourths. The key is for them all to be about the same size. Peel onion, cut lengthwise in half, and then cut each piece into half until you get 6 chunks
  • Season vegetables with salt, pepper, onion powder and garlic powder
  • Put vegetables into roasting pan, and add 1 cup of broth. Put Cornish game hen on top of vegetables, and put roasting pan into oven on the top rack
  • Cook for 30 minutes. Add remaining broth, plus white wine. Stir vegetables.
  • Cook for another 20 minutes. Remove roasting pan from oven. Remove the bird and vegetables out of roasting pan, set aside, and cover loosely with aluminum foil to rest for 5 minutes.