• By Dana Sparks

Making Mayo’s Recipes: Roasted Cornish hen

November 17, 2016


This is an alternative to turkey for Thanksgiving! See how to make roasted Cornish hen, stuffed with orange slices, garlic and fresh herbs.

Chef's note: The hen will continue to cook while it's resting, so pull it out of the oven before it reaches your desired doneness. This is called carry-over cooking. If you don't plan for carry-over cooking, your hen may be perfectly cooked when you remove it from the oven, but then overcook and dry out while it's resting.

Each Thursday one of the 100+ tasty video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network, just in time for you to try at the weekend. You can also have the recipes delivered via the Mayo Clinic App.

Journalists: The broadcast-quality video (1:10) is in the downloads.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App


  1. 2 pounds Cornish hen
  2. 1 orange, thinly sliced
  3. 2 garlic cloves, finely chopped
  4. 1 teaspoon finely chopped fresh thyme
  5. 1 teaspoon finely chopped fresh rosemary
  6. 3/4 teaspoon kosher salt
  7. 1/4 teaspoon ground black pepper


Heat oven to 375 F. Place the hen in a baking dish that is 2 inches deep. Stuff hen with orange slices, half the garlic and half the herbs. Gently slide the remaining garlic, herbs, salt and pepper underneath the skin around both sides of the hen.

Bake for 30 to 45 minutes, until the internal temperature reaches 160 F. Cover the pan with aluminum foil and allow the hen to rest for 10 to 15 minutes. It will continue to cook as it rests so the internal temperature reaches 165 F. To serve, cut the hen in half, remove the skin, and then cut into quarters.