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

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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

1234.6 calories; protein 59.6g 119% DV; carbohydrates 129.2g 42% DV; fat 56.4g 87% DV; cholesterol 302mg 101% DV; sodium 5663mg 227% DV. Full Nutrition

Reviews (5)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 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
(10)
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: 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