Ingredients:

  • 4 Tbsp (56g) Unsalted Butter, softened
  • 2 Tbsp (15g) Fresh Parsley, finely chopped
  • 1 tsp Fresh Thyme Leaves, stripped
  • 1 tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Cornish Game Hens (approx. 1.5 lbs / 680g each)
  • 1 Lemon (zested, and half for stuffing)
  • 4 small sprigs Fresh Rosemary
  • 2 Garlic cloves, lightly smashed (for stuffing cavity)
  • 1 Tbsp Olive Oil

Instructions:

  1. Prep the Hens: Pat the Cornish hens very dry using paper towels. Remove any giblets from the cavity.
  2. Make the Rub: In a small bowl, combine the softened butter, chopped herbs, garlic powder, onion powder, smoked paprika, salt, and pepper until well mixed into a paste.
  3. Flavoring: Zest the entire lemon directly into the herb butter mixture and mix well.
  4. Seasoning: Gently lift the skin over the breast meat on one hen. Rub approximately one-third of the herb butter directly onto the breast meat underneath the skin. Spread the remaining butter evenly all over the outside skin. Repeat with the second hen.
  5. Stuffing the Cavity: Place half a lemon, two rosemary sprigs, and one smashed garlic clove inside the cavity of each hen.
  6. Rest (Crucial Step): Place the seasoned hens on a plate, cover loosely, and let them rest in the refrigerator for at least 30 minutes.
  7. Preheat: Preheat your air fryer to 375°F (190°C) for 5 minutes. Lightly brush the air fryer basket with olive oil.
  8. Air Fry Initial Cook: Place the hens breast-side up in the air fryer basket, ensuring there is space between them. Cook for 18 minutes at 375°F (190°C).
  9. Flip and Finish: Carefully flip the hens over (now breast-side down). Reduce the temperature to 360°F (180°C) and continue cooking for another 12–17 minutes.
  10. Check Doneness: Test the internal temperature in the thickest part of the thigh without touching the bone. It must read 165°F (74°C). If not, continue cooking in 3-minute bursts.
  11. Rest & Serve: Remove the hens carefully and let them rest on a cutting board, tented loosely with foil, for 10 minutes before serving whole or carved.