Ginger-Orange Glazed Cornish Hens
When you crave roast chicken but don't have time to roast a whole bird, consider Cornish hens. The split hens cook up—juicy and succulent—in less than 45 minutes. Here, orange marmalade, spiked with ginger, makes an easy and delicious glaze. Serve with wild rice, winter squash and sauteed greens.
- 1 large onion, cut into 1/2-inch rounds
- 1 large orange, cut into 1/2-inch rounds
- 2 Cornish game hens, about 1 1/2 pounds each, cut in half, backbone removed (see Tip)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup orange marmalade
- 2 teaspoons minced fresh ginger
- 1 teaspoon dried tarragon
- 1/8 teaspoon cayenne pepper
- 2 tablespoons water
- Preheat oven to 450°F. Coat a roasting pan or rimmed baking sheet with cooking spray. Place onion and orange rounds in the pan. Place hens, skin-side up, on top; rub with oil and sprinkle with salt and pepper. Bake the hens until the juices run clear and an instant-read thermometer inserted in the center of the breast registers 170°F, 30 to 35 minutes.
- Meanwhile, combine marmalade, ginger, tarragon and cayenne. Remove hens from oven. Set oven to broil and place a rack 6 inches from the heat source. Brush the hens with marmalade mixture. Broil until glaze is lightly browned, 2 to 3 minutes.
- Transfer the hens to a serving platter or plates. Remove all but one orange slice from the pan and place over medium heat. Add water and bring to a simmer, using the orange slice as a spatula to scrape up any browned bits. Pour this pan sauce over the hens.
Tips & Notes
- Tip: The bones of a Cornish hen are soft enough to cut easily with poultry shears or a sharp knife. Cut each hen in half through the breast bone. Cut along both sides of the backbone to separate the halves. Discard backbone.
Per serving: 522 calories; 32 g fat (8 g sat, 15 g mono); 204 mg cholesterol; 22 g carbohydrates; 36 g protein; 2 g fiber; 258 mg sodium; 543 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Potassium (27% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1/2 fruit, 1 other carbohydrate, 1/2 vegetable, 5 medium-fat meat, 1/2 fat
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Entertaining, formal
- Type of Dish
- Main dish, poultry
- Ease of Preparation
- Total Time
- 1 hour or less
- Main Ingredient
- Poultry, other