Start by preheating your oven to 375°F (190°C). This ensures even cooking and crispy skin when it's time to roast.

Rinse the Cornish hen under cold water and pat it dry with paper towels. This crucial step stops excess moisture from interfering with roasting. Season generously with fine sea salt and freshly ground black pepper both inside and out.

Now, drench that beauty in olive oil. Rub it all over, coating every crevice. This isn’t just a spa moment for the hen; this allows it to develop a delicious crust as it roasts. Next, sprinkle the lemon zest generously over the bird. The aroma alone is worth the effort.

Now, grab that sage and garlic. Stuff the cavity of the hen with the fresh sage leaves and unpeeled garlic cloves. Remember, the garlic will perfume the meat as it cooks and maintain a sweet flavor.

Place the half-stick of cinnamon inside the hen with the other ingredients. It’s a surprising twist that adds depth and warmth. Just trust the process; your taste buds will thank you later!

In a roasting pan, lay the hen breast-side up. Pour the milk around the bird—this will help keep it moist and tender and yield a delicious sauce later.

Sprinkle more salt and pepper on top, along with the smoked paprika. This adds color and a subtle complexity to the dish.

Place the pan in the preheated oven and let it roast for around 1 hour, or until the internal temperature reaches 165°F (74°C). Make sure to baste the hen every 20 minutes with the milk and juices to get that golden skin and rich flavor.

Once done, pull the bird out of the oven and let it rest for 10-15 minutes. This step is vital—allowing the juices to redistribute for maximum flavor.

Carve the hen and serve it alongside your chosen sides. Your plate should be visually appealing because we eat with our eyes first!