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Air Fryer Cornish Hens with Garlic Herb Butter

Air fryer Cornish hens with garlic herb butter cook skin-side down, then skin-side up until the breast reaches 165°F and the thigh reaches 175°F. The flattened hens come out tender with crisp skin and fragrant butter tucked beneath it.
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Prep Time 20 minutes
Cook Time 1 hour
Resting 10 minutes
Total Time 1 hour 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

Make the garlic herb butter
  • 4 tbsp unsalted butter softened
  • 2 cloves garlic minced
  • 1 tbsp parsley chopped fresh
  • 1 tsp thyme leaves fresh
Prepare and cook the hens
  • 2 Cornish hens 1.25 to 1.5 pounds each, thawed, giblets removed
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp ground black pepper

Equipment

  • 1 6-quart air fryer
  • 1 rimmed baking sheet

Method
 

Make the garlic herb butter
  1. Stir the butter, garlic, parsley, and thyme together in a small bowl until evenly combined.
Prepare and cook the hens
  1. Preheat a 6-quart air fryer to 375°F and heat a conventional oven to 170°F to hold the first hen while the second cooks.
  2. Pat the hens dry.
  3. Use kitchen shears to cut along both sides of each backbone and remove it.
  4. Press each hen firmly to flatten the breastbone.
  5. Carefully loosen the skin over the breasts and thighs.
  6. Spread half the herb butter under the skin of each hen.
  7. Rub the outside of each hen with olive oil and season with the salt and pepper.
  8. Air-fry one hen skin-side down for 10 minutes.
  9. Flip it skin-side up and cook for 15 to 25 minutes more, until the thickest part of the breast reaches 165°F and the thigh reaches 175°F.
  10. Transfer the first hen to a wire rack set over a rimmed baking sheet in the warm oven while you cook the second hen the same way.
  11. Rest the second hen for 10 minutes before serving, keeping the first hen in the warm oven until ready to serve.

Notes

For crisp skin, pat the hens thoroughly dry before seasoning. Refrigerate leftovers for up to 3 days or freeze for up to 2 months. For a dairy-free option, use plant-based butter.