Name: Glazed Cornish Hens
Prep time: 15 min
Cook time: 1 h
Total time: 1 h
Ingredients: 2 Cornish hens (about 1-1.5 pounds each); 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon freshly cracked black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon paprika (for color and subtle smokiness); 1/4 cup honey (I love using local honey for its rich flavor); 1/4 cup orange juice (freshly squeezed for the best flavor); 1 tablespoon soy sauce (or tamari for a gluten-free option); 1 tablespoon Dijon mustard; 1/2 teaspoon ground ginger (adds warmth and depth); 1 tablespoon butter (for richness)

Ingredients

Scale

For the Cornish hens:

2 Cornish hens (about 1–1.5 pounds each)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika (for color and subtle smokiness)

For the glaze:

1/4 cup honey (I love using local honey for its rich flavor)
1/4 cup orange juice (freshly squeezed for the best flavor)
1 tablespoon soy sauce (or tamari for a gluten-free option)
1 tablespoon Dijon mustard
1/2 teaspoon ground ginger (adds warmth and depth)
1 tablespoon butter (for richness)

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Instructions

Preheat the Oven
Start by preheating your oven to 375°F (190°C). The goal here is to get a nice hot oven that will crisp up the skin of the hens while cooking the meat perfectly.
Prepare the Cornish Hens
Pat the Cornish hens dry with paper towels. Drying them helps ensure the skin becomes crispy while roasting. Rub the hens all over with olive oil. This will not only help them crisp up but also add a bit of flavor. Sprinkle the salt, pepper, garlic powder, onion powder, and paprika evenly over the hens. Make sure you rub the seasoning into the skin to ensure even coverage.
Truss the Hens (Optional)
Trussing (tying the legs together with kitchen twine) helps the hens cook evenly and stay juicy. This step is optional but can make a big difference in presentation and texture. If you’re not familiar with trussing, simply tie the legs together at the base with some twine and tuck the wings underneath.
Roast the Hens
Place the hens on a roasting pan or a baking sheet lined with parchment paper. Roast in the preheated oven for 1 hour, basting occasionally with pan juices. After an hour, check the internal temperature with a meat thermometer; it should read 165°F in the thickest part of the thigh. If the skin isn’t golden brown enough for your liking, you can broil the hens for an additional 2-3 minutes at the end of cooking to get that perfect crispy skin.
Make the Glaze
While the hens are roasting, combine the honey, orange juice, soy sauce, Dijon mustard, ginger, and butter in a small saucepan over medium heat. Stir constantly until the mixture comes to a simmer. Continue to cook for about 5 minutes, until it thickens slightly and becomes syrupy. Remove from heat and set aside.
Glaze the Hens
When the Cornish hens are done roasting, remove them from the oven and let them rest for a few minutes. During this time, the juices will redistribute, and the hens will remain moist. After resting, drizzle the glaze generously over the hens. You can even return them to the oven for a few minutes to let the glaze set if you prefer it to be a little caramelized.

Prep Time: 15 minutes
Cook Time: 1 hour

Nutrition

Serving Size: 2
Calories: 600