Roasted Cornish Hens with Garam Masala Honey Glaze

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Roasted cornish hens make a simple yet elegant meal... Be it holiday dinner for small family or a winter weeknight comfort dinner, these mini birds fit perfectly for a quick, effortless yet festive meal.

For a twist on classic, I flavored these birds with Indian spice - Garam Masala and sweetness of honey. Roasted to perfection and a perfect combination of heat and sweet, this recipe is sure to please even the hard core turkey lovers. ;-)

You know, whenever I roast a bird, I always make sure to put good use of flavor-explosion happening in roasting pan. In other words, I have to have a scrumptious side cooking on the side with roasted hens. :)

Yes, you guessed it right! I'm talking about some baby potatoes and Brussels sprouts cooking in "cornish hen - garam masala" flavor bath.... without even need of lifting a spoon! I mean, by the time hens roast to perfection, the potatoes are tender and packed with ton of flavor.

Just like you, I'm very busy during the weekdays and often prefer something for dinner which needs minimum effort and is s...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Servings Serves: 4
Notes: 2 Cornish Hens yields 4-5 servings depends on serving size.


    Roasted Cornish Hens

  • 1 tbsp Garam Masala
  • 2 Game Hen (Cornish Hens, dried thoroughly)
  • 1 Lemon (zest and juice divided)
  • 2 tbsp Olive Oil
  • 1 tsp Paprika (mild)
  • 1/2 tbsp Salt
  • 1 tbsp Honey
  • 1/2 tsp Lemon Pepper Seasoning
  • Sides/Garnish

  • 1 lbs Potatoes (baby potatoes, sliced half, or use half Brussels Sprouts)
  • 3-4 tbsp Parsley (fresh parsley, small chopped)
  • 1 tbsp Olive Oil
  • Salt and Black Pepper


  • 1. Preheat oven at 425 degrees Fahrenheit. In a small mixing bowl, stir together salt, lemon pepper, garam masala, oil, paprika, and lemon zest. Set aside. Also, mix honey and lemon juice together and set aside.
  • 2. I thawed Tyson Cornish Hens overnight in refrigerator. Once ready to use, in a rimed sheet, remove hens from lamination.
    Additional Notes:
  • 3. Discard any water collect in the sheet and pat dry hens completely with paper towel. A well dried bird roast beautifully.
  • 4. Rub marinade all over the hens and also within the skin to infuse more flavor.
    Additional Notes:
    For best result, let hens marinade for 30 minutes
  • 5. Place diced potatoes (and Brussels sprouts,if using) in the bottom of a baking sheet or wide dutch oven pan. Dress potatoes in 1 tablespoon oil and sprinkle with salt and pepper.
  • 6. Place hens on the potatoes and roast the hens in the preheated oven for about 1 hour to 1 hour 5 minutes at 425 degrees Fahrenheit.
  • 7. After first 25 minutes, brush the top with lemon-honey and return the pan back to oven to complete cooking.
  • 8. Once roasted, an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees Fahrenheit and the juices run clear.
  • 9. Remove the hens from the oven, loosely cover with foil and let rest 10 minutes before carving. Cut hens in half lengthwise. Garnish with chopped parsley and serve!

Savita's Notes:

Don't overcrowd the hens on the baking sheets or the skin won't crisp properly.

One hen is perfect to serve two persons. However, for more-generous holiday-special portions, cook one hen per person. :) Marinade ingredients double easily, so make as much as you want!.

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4 comment(s)

I never had cornish hens and these really look perfect! I suppose it would work with normal chicken as well, I cannot imagine finding cornish hens in Germany.
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