Pat the Cornish hen completely dry with paper towels, inside and out. Spend a full minute on this to remove surface moisture that would steam the skin. Let the hen sit at room temperature for 10 minutes while you prepare seasonings.
1 hen Cornish hen
Brush 1 tablespoon olive oil evenly over all skin surfaces, including breast, thighs, wings, and back. Avoid pouring oil directly on the hen to prevent pooling in the cavity.
1 tablespoon olive oil
Mix salt, black pepper, garlic powder, and paprika in a small bowl. Rub the seasoning blend all over the oiled skin, pressing gently to help the spices stick. If using fresh herbs or lemon, tuck them inside the cavity now.
1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika, 2 sprigs fresh thyme or rosemary, 0.5 lemon lemon half
Place the hen breast-side down in the air fryer basket. Cook at 375°F for 17 minutes. Do not preheat the air fryer; starting in a cold basket allows gradual fat rendering. Leave 1-2 inches of space if cooking multiple hens to avoid crowds that cause steaming.
Flip the hen breast-side up using tongs and cook for an additional 18 minutes until the skin is golden and crispy. Check the internal temperature in the thickest part of the thigh; it should reach 165°F. Let rest loosely tented with foil for 5-10 minutes before carving.
