Rating: 4.45 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 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 test

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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Reviews (5)

11 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/03/2017
1.2.17 I had concerns that 450ºF was too high for this hen, so I cut it back to 425ºF, and the temperature still reached 170ºF (and I used an oven temperature probe) in about 32 minutes. These birds would have been totally burned up and overcooked at 50 minutes @ 450ºF, and that’s not even allowing for the additional time for the sauce to be brushed on. Secondly, although the sauce is tasty, this is waaaaaay too much sauce for two cornish hens. I saved half the sauce, thickened it with a cornstarch slurry, served the sauce at the table with the hens, and I still had more sauce than I needed. IMO this recipe has a few issues and needs some tweaking. On the positive side, it’s worth the effort because these little birds were tasty! My review is based on the modifications I made to the recipe and how the hens turned out with the changes. Read More
(13)
Rating: 5 stars
01/19/2018
This sauce is to die for the hen came out moist and full of flavor Read More
(1)
Rating: 5 stars
09/29/2019
Delicious recipe. Wonderful flavours & easy to make. Impressive dish. Read More
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Rating: 5 stars
11/27/2020
Best Cornish Hen recipe I ever made. I halved the glaze ingredients. I simmered the glaze ingredients on the stove and thickened it slightly with cornstarch/water. I baked at 425 for a total of 45 minutes and it was definitely done. Read More
Rating: 4 stars
09/27/2019
The taste was ok and it was moist. It had a nice brown crispy texture on top until I flipped it at the end and lost that crispiness in the juices so I would not flip it at the end. Not sure I'd make it again but it was ok. Read More
Rating: 4 stars
08/13/2019
Terrific recipe. I Gave it 4 stars because as others, I realized that I needed much less sauce than the recipe called for. So I only made half of the amount And I still had left over sauce. I will use it for another recipe. It was actually a good thing in the end! The 45O degree oven was just right, as you are opening the oven to baste the hens. My family thoroughly enjoyed this recipe. It was a nice feeling! Thanks for the great recipe. Read More
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Rating: 3 stars
01/06/2021
Well, there is a problem with the recipe. What do you do with 3 cups of sauce for two game hens? Brush the hens twice and you still have two and three quarters cups. The sauce is not thicken, so it runs everywhere. Read More
Rating: 5 stars
12/28/2020
This was a HUGE hit for my family at Christmas. The sauce is to die for and I used freshly picked Myers lemons for the juice and zest which gave it a deeper lemon flavor. I did simmer the sauce for a few hours to make a reduction. MY daughter and husband asked for the leftover sauce to bring home with theme lol Read More
Rating: 4 stars
04/24/2021
My husband rated the dish as a 3.5 to a 4. I thickened up the sauce with corn starch. It was easy and something new to try. Read More