Ingredients:

  • 1 Tbsp Smoked Paprika
  • 1 tsp Fine Sea Salt (plus extra for cavity)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1/2 tsp freshly ground Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp packed Brown Sugar
  • 2 Cornish Hens (approx. 1.5 lbs each), thoroughly defrosted and patted dry
  • 3 Tbsp Unsalted Butter, softened
  • 1 Tbsp Olive Oil
  • 1 medium Lemon, halved
  • 1 small Shallots or Small Onion, quartered
  • A handful Fresh Parsley Sprigs (optional)

Instructions:

  1. Prepare the Cajun Rub: In a small bowl, whisk together the smoked paprika, sea salt, garlic powder, onion powder, dried oregano, dried thyme, black pepper, cayenne pepper, and brown sugar until thoroughly mixed. Set aside.
  2. Prep the Hens: Remove the hens from their packaging and remove any giblets. Use paper towels to aggressively pat the hens dry, both inside and out. This is crucial for crisp skin.
  3. Insert Aromatics: Place half a lemon and a few pieces of onion/shallot quarters into the cavity of each hen, along with a pinch of salt.
  4. Create the Butter Paste: In a separate small bowl, combine the softened butter and olive oil. Mix in 3 tablespoons of the prepared Cajun spice rub.
  5. Apply Rub: Using your hands, generously massage the seasoned butter paste all over the exterior of the hens. Gently lift the skin over the breast meat and push about a teaspoon of the butter mixture directly onto the meat under the skin.
  6. Chill (Dry Brine): Place the seasoned hens breast-side up on a wire rack set over a shallow roasting pan. Transfer to the refrigerator, uncovered, for a minimum of 90 minutes (up to 12 hours). This dries the skin surface for maximum crispness.
  7. Roasting Setup: Preheat your oven to 425°F (220°C).
  8. Initial Sear: Place the roasting pan with the hens into the preheated oven. Roast at 425°F (220°C) for 15 minutes.
  9. Reduce Heat: Lower the oven temperature to 375°F (190°C) and continue roasting for another 30–40 minutes. Do not baste.
  10. Check Doneness: Use an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. The hens are done when the internal temperature reads 165°F (74°C).
  11. Rest: Remove the hens from the oven and transfer them to a carving board. Tent loosely with foil and allow them to rest for 10 minutes to redistribute the juices.
  12. Serve: Carve or serve whole, discarding the aromatics from the cavity before plating.