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Roasted Cornish Hens with Fingerling Potatoes


People love getting one tiny bird apiece, along with the darling little fingerling potatoes. When I cook with them, I feel like a gourmet chef. But be careful, Cornish hens can be dry, so you may want to baste them with pan drippings occasionally.

  • Duration
  • Cook Time
  • Prep Time
  • 4 servings ServingsServings


  • 4 Cornish hens, about 1 to 2 pounds each
  • 4 tablespoons prepared crushed garlic
  • 1 teaspoon dried ground sage
  • 1-1/2 teaspoons dried ground rosemary
  • 1 tablespoon paprika
  • 1 tablespoon kosher salt
  • 1-1/2 teaspoons coarse black pepper
  • 1/2 cup olive oil
  • 20 fingerling potatoes
  • 5 fresh basil leaves, snipped


  1. Preheat oven to 375 degrees F.
  2. Rinse Cornish hens, pat dry and place in a 12 x 17-inch roasting pan.
  3. Spoon garlic under skin of hens and distribute evenly.
  4. Season hens with sage, rosemary, paprika, salt and pepper, rubbing some of the seasoning underneath the skin.
  5. Drizzle olive oil on hens.
  6. Bake, uncovered, at 375 degrees for 40 minutes. Remove pan from oven and place potatoes around the hens. Return to oven and bake for 50 minutes, or until chicken is crispy and brown.
  7. Scatter fresh basil leaves over chicken and potatoes before serving.

Contributed by: Quick & Kosher, JAMIE GELLER