Lavender and Honey Roasted Cornish Hens with Pear Chutney

Name: Lavender and Honey Roasted Cornish Hens with Pear Chutney
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 Servings
Ingredients: FOR THE CORNISH HENS:; Olive oil; 4 Cornish hens – rinsed in cold water and patted dry; 1 cup honey – orange blossom or wildflower works well; 2 tablespoons of water; 2 teaspoons fresh lavender flowers; 2 tablespoons chopped rosemary leaves; ½ teaspoon coarse salt; 6-8 grinds of black pepper; FOR THE PEAR CHUTNEY:; 1 tablespoon butter; 10-12 shallots – peeled and halved; Juice and zest of 1 lemon; 4 oz golden raisins; 1-inch piece fresh ginger – peeled and diced; 1 teaspoon cinnamon; 1 tablespoon honey; 4 pears – peeled, cored and diced; Salt; Pepper

By Pascale Beale

Updated October 2026

FallMain CourseMediterraneanPoultryRoasted

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Lavender and Honey Roasted Cornish Hens with Pear Chutney

Photography by Pascale's Kitchen Studio

Total Time 1 hour, 30 minutes

Difficulty Easy

Prep Time 25-30 minutes

Cook Time 1 hour

Thanksgiving is a holiday that I happily adopted when I moved to California, and we roasted stuffed turkeys as tradition warranted. Over the last few years, however, I have tried some new dishes and found that Cornish hens – stuffed or otherwise – are a great substitute for a huge turkey. Glazed with honey and lavender, they are succulent, fragrant, and golden brown when cooked. Served with the chutney, you have the makings of a scrumptious meal.

Preparation

1
Preheat the oven to 400 degrees.
2
Pour a little olive oil into a roasting pan that is large enough to hold all four Cornish hens. Place the hens in the pan.
3
Place the honey, water, lavender, rosemary, salt and pepper into a small saucepan over low heat. Stir to combine as the honey melts. You will have fragrant, thick syrup. Using a pastry brush or a spoon, cover the four hens with the syrup.
4
While the hens roast make the chutney: Melt the butter in a large saucepan placed over low heat. Add all remaining chutney the ingredients, except the pears, and cook for 15 minutes, stirring occasionally. Add the pears and cook for 10 minutes more. Spoon into a serving bowl and serve alongside the Cornish hens.
5
Bake the Cornish hens in the center of the oven for 1 hour, turning them once or twice so that they are golden brown on every side.
6
Remove from the oven and set aside for 10 minutes before carving. Cut each hen in half and place one half on each dinner plate. Serve with the pear chutney. A green salad, carrot puree, or mashed potatoes pair well with this dish.

This recipe was featured in The Thief Who Set The Table article, and comes from Pascale's Autumn cookbook.

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Lavender and Honey Roasted Cornish Hens with Pear Chutney

Preparation

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