Rating: 4.5 stars 4.3
13 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Marinate the hens for at least an hour. While they're marinating in the refrigerator, start making the sauce.

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Marinade:
Sauce:

Directions

Instructions Checklist
  • Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.

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  • Preheat oven to 450 degrees F (230 degrees C).

  • Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.

  • Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.

  • Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts

1235 calories; protein 59.6g; carbohydrates 129.2g; fat 56.4g; cholesterol 302mg; sodium 5663mg. Full Nutrition
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