Q1: What is the absolute, number one secret to a juicy, not dry, Cornish hen?

The secret is the garlic-herb butter under the skin. This is a foolproof, professional technique that creates a "self-basting" shield, which is the key that locks in moisture and seasons the meat directly.

Q2: Can I make this with a regular, whole chicken?

Yes, absolutely! This recipe is fantastic with a 4- to 5-pound whole chicken. You will simply need to increase the roasting time significantly, to about 1 1/2 to 2 hours, or until the internal temperature reaches 165°F.

Q3: Do I have to truss the hens?

It is not 100% necessary, but trussing (tying the legs together) is a simple, 1-minute step that makes a big difference! It helps the hen to cook more evenly and ensures a much more beautiful, compact, and professional-looking final presentation.

Q4: Can I use different herbs or vegetables?

Of course! This recipe is a wonderful template. You could add parsnips or chunks of butternut squash to your vegetable bed, or you could use fresh sage or tarragon in your herb butter.

Q5: What internal temperature should I aim for?

For a chicken or Cornish hen, it is crucial for food safety that the meat is fully cooked. The only 100% foolproof way to guarantee that your turkey is perfectly cooked (and safe to eat!) is to use an instant-read meat thermometer. The chicken is done when the thermometer registers $165^{\circ}F$ in the thickest part of the thigh.

Roasted Cornish Hens (An Easy & Elegant Holiday Dinner!)

A classic and comforting one-pan meal, this Cast-Iron Roast Chicken features a whole 4-pound chicken roasted to perfection in a single skillet. The chicken is rubbed with a simple garlic-sage-oil mixture under the skin for a moist and flavorful result. It’s cooked at a high temperature on a bed of seasoned winter vegetables, including butternut squash, fennel, and red onion, which caramelize in the chicken drippings. The bird is stuffed with aromatics like thyme, sage, and garlic to infuse it with flavor from the inside out.

Author: Evelyn

Ingredients

1 (4-lb.) whole chicken
1/2 tsp. black pepper
1 1/2 Tbsp. kosher salt (1 Tbsp + 1/2 tsp), divided
1 (2-lb.) butternut squash, peeled, seeded, and chopped into 1 1/2-inch pieces
1 fennel bulb, cut into 8 wedges, fronds reserved for garnish
1 medium-size red onion, cut into 6 wedges
4 Tbsp. olive oil, divided
1 garlic head, cut in half crosswise
5 thyme sprigs, plus more for garnish
1 fresh sage sprig
1/2 tsp. chopped fresh sage
Kitchen twine (for trussing)

Instructions

Preheat the oven to 425°F.
Pat the chicken dry with paper towels. Sprinkle the chicken (inside and out) with 1 tablespoon of the salt and the black pepper.
In a 12-inch cast-iron skillet, toss the butternut squash, fennel, and red onion with 1 tablespoon of the olive oil and the remaining 1/2 teaspoon of salt. Place one half of the garlic head in the skillet with the vegetables.
Stuff the chicken cavity with the 5 thyme sprigs, 1 sage sprig, and the remaining half of the garlic head.
In a small bowl, stir together 2 tablespoons of the olive oil with the chopped fresh sage.
Gently loosen the skin from the chicken breasts and thighs. Rub this sage-oil mixture under the skin.
Truss the chicken legs together with kitchen twine and tuck the wing tips under. Place the chicken, breast side up, on top of the vegetables in the skillet.
Brush the chicken skin with the remaining 1 tablespoon of olive oil.
Transfer the skillet to the preheated oven. Roast for 1 hour to 1 hour and 10 minutes, or until a meat thermometer inserted into the thickest portion of the breast registers 155°F.
Remove the chicken from the oven and let it stand for 10 minutes before carving.
Garnish with reserved fennel fronds and fresh thyme sprigs, and serve with the roasted vegetables.

Notes

This is a complete one-pan meal, with the vegetables roasting in the same cast-iron skillet as the chicken, making for easy cleanup.
Placing the flavorful garlic-sage oil *under* the skin is a key technique that bastes the meat as it cooks, keeping it exceptionally moist.
Letting the chicken rest for 10 minutes before carving is essential for the juices to redistribute, ensuring the meat is tender. The internal temperature will continue to rise to a safe 165°F as it rests.

Find it online: https://cookupjoy.com/roasted-cornish-hens-2/