Cornish Hens with Citrus Glaze (Easy + Impressive!)

Cornish hen recipe with citrus glaze on platter.

Cornish Hens with Citrus Glaze (Easy + Impressive!)

This Cornish Hen Recipe is an easy yet impressive dinner of roasted Cornish hens in a sweet and tangy citrus glaze bursting with flavors of fresh orange and lime. Serve each guest their own beautiful and delicious Cornish hen for a special holiday meal!

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1

Resting Time 10

Total Time 1 30

Servings servings

Calories 862kcal

Author Samantha Skaggs

Ingredients

4 Cornish game hens 1 ¼ to 1 ½ lbs. each, completely thawed
4 tablespoons extra-virgin olive oil
Salt + freshly ground black pepper to taste
¾ cup honey
⅓ cup low-sodium soy sauce
⅓ cup orange juice freshly squeezed recommended
¼ cup lime juice freshly squeezed recommended
3 tablespoons cornstarch + 3 tablespoons water

Instructions

Adjust a rack to the center position of the oven and preheat the oven to 425°F.
Pat the Cornish hens dry with paper towels and brush the skin of each hen with extra-virgin olive oil (1 T. per hen). Generously sprinkle the Cornish hens with salt and pepper, inside and out. Place the hens (breast sides up) on a rack in a large roasting pan, ensuring that there is space between the hens for air circulation. Tuck the wings under and truss (tie together) the legs.
Roast for 50 to 70 minutes until the juices run clear and the hens register 165°F on an instant-read thermometer (inserted into the thickest part of the meat without touching the bone). Keep an eye on the hens towards the end of the cooking time, and if they are getting too brown before they reach temperature, you may tent the roasting pan with foil.
Just before the hens are done, combine the honey, soy sauce, orange juice, and lime juice in a small saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. In a small bowl, mix the cornstarch and water with a fork until smooth. Whisk the sauce continuously while slowly pouring in the cornstarch slurry. Reduce the heat to a simmer and cook for 1 to 2 minutes, stirring occasionally, until the glaze is thick and glossy. Remove from the heat and cover the saucepan to keep the glaze warm.
When the hens are cooked through, remove them from the oven, adjust the oven rack to a position 6 inches below the heating element, and preheat the broiler. Thickly coat each hen with citrus glaze and broil for a couple minutes, carefully watching the entire time, until the glaze is bubbly. Allow the hens to rest for 10 minutes and serve with the remaining glaze on the side.

Notes

Make sure Cornish hens are fully thawed before roasting by transferring them from the freezer to the fridge a full 24 hours before cooking. Once hens are thawed, cook them within two days.

To quickly thaw a Cornish hen, leave it sealed/wrapped and put it in a bowl of cool water for about 1 ½ hours, changing the water every 30 minutes.

If your Cornish hens contain giblets, be sure to remove them before preparing the hens.

Make sure your roasting pan is large enough to allow space between the hens for air circulation. This will result in crispier skin.

If desired, you can cut a lime and a mandarin orange into quarters and stuff the cavity of each hen with a slice of lime and a slice of orange before roasting.

If your Cornish hens are smaller than 1 ¼ lb. each, check for doneness sooner. On the other hand, very large hens may take longer to cook.

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