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Cider Maple Oven Roasted Cornish Hens Recipe

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4.5 from 86 reviews

This Cider Maple Oven Roasted Cornish Hen recipe offers a perfect blend of savory and sweet flavors with tender Cornish hens roasted alongside fragrant thyme, potatoes, onions, mushrooms, and apples. The hens are seasoned with a rich herb rub and glazed with a homemade cider and maple syrup reduction, resulting in juicy meat with a caramelized, crispy skin. This comforting dish is ideal for a cozy dinner and delivers delicious layers of flavor with every bite.

Ingredients

Seasoning Rub

  • 1/2 tsp garlic powder
  • 1/2 tsp dried thyme leaves
  • 1/2 tsp dried rosemary, crushed
  • 1/2 tsp dried parsley
  • 1/2 tsp coarse sea salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic salt
  • 1/4 tsp fresh cracked pepper

Main Ingredients

  • 2 Cornish Hens
  • 3-4 large yellow Dutch potatoes, quartered
  • 1/2 – 1/3 yellow onion, quartered
  • 6 sliced mushrooms
  • 1/2 large apple, sliced
  • 4 fresh thyme sprigs, plus more leaves for topping
  • 3 Tbsp extra virgin olive oil (divided: 1 tbsp per bird and 1 tbsp for vegetables)
  • 2 cups apple cider
  • 1/2 cup pure maple syrup
  • 2 Tbsp cornstarch or 4 Tbsp flour (for thickening the cider mix)
  • Fresh parsley, fresh thyme for topping
  • Additional sea salt and fresh cracked pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to prepare for roasting the hens and vegetables.
  2. Make Seasoning Rub: In a small bowl, combine garlic powder, dried thyme, crushed rosemary, dried parsley, coarse sea salt, onion powder, garlic salt, and freshly cracked pepper. Set this seasoning mix aside.
  3. Prepare Cornish Hens: Remove any giblets from the Cornish hens and pat them dry with paper towels. Rub the seasoning mix evenly all over the hens. Lightly cover the hens and let them sit for about 10 minutes to absorb the flavors while you prepare the vegetables.
  4. Arrange Vegetables and Hens: Line the bottom of a roasting pan or baking dish with the quartered onions, potatoes, and two thyme sprigs. Place the seasoned hens on top of the vegetables. Drizzle the olive oil over the hens and vegetables, using one tablespoon per hen and one tablespoon for the vegetables.
  5. Initial Roasting: Roast the hens and vegetables uncovered in the preheated oven for 20 minutes to start browning and cooking through.
  6. Make Cider Maple Glaze: While the hens roast, combine the apple cider and pure maple syrup in a saucepan over medium-high heat. Bring to a rolling boil, then reduce to a simmer. Whisk in the cornstarch or flour until fully dissolved, continuing to simmer until the mixture thickens slightly and the hens have completed their first roasting phase.
  7. Add Glaze, Mushrooms, and Apples: After 20 minutes, remove the hens from the oven. Drizzle about ½ cup of the cider-maple glaze over each hen. Add the sliced mushrooms and apple slices around and on top of the hens. Lightly cover the roasting pan with tin foil.
  8. Second Roasting: Return the covered hens to the oven and roast for another 20 minutes, allowing the glaze to infuse and the fruits and vegetables to soften.
  9. Finish Roasting and Caramelize: Remove the foil and roast the hens uncovered for an additional 5 minutes to caramelize the cider and maple glaze. For crisper skin, optionally broil the hens for 2-4 minutes, monitoring closely to avoid burning.
  10. Serve and Garnish: Remove the hens from the oven and drizzle any remaining glaze or sauce over them. Sprinkle fresh thyme leaves, parsley, and additional sea salt and cracked pepper to taste for a fresh herbal finish.
  11. Optional Gravy: To make a gravy, combine the pan drippings with the remaining cider-maple glaze in a saucepan over low heat. Whisk in 1 to 3 tablespoons of flour or cornstarch until dissolved and thickened to your liking, seasoning with salt and pepper. Serve alongside the hens.

Notes

  • Removing giblets is essential for cleaner roasting and better flavor.
  • Use fresh herbs for garnishing to enhance the visual appeal and freshness of the dish.
  • You can substitute cornstarch with all-purpose flour for thickening the glaze, but adjust quantities accordingly.
  • Watch the hens carefully during broiling to avoid burning the skin.
  • Leftover cider glaze can be stored in the refrigerator for up to 3 days and reheated gently.
  • This dish pairs well with roasted root vegetables or a simple green salad.

Find it online: https://crispcharm.com/cider-maple-oven-roasted-cornish-hens-recipe/