Orange Balsamic Cornish Hens
Elevate your dinner table with these succulent Orange Balsamic Cornish Hens, a dish that combines a perfect balance of tangy, sweet, and savory flavors. These tender, golden-brown hens are brushed with a luscious glaze made from freshly squeezed orange juice, balsamic vinegar, honey, and a hint of orange zest, creating a mouthwatering caramelized finish. Infused with aromatic garlic and fresh thyme, every bite bursts with bold, herbaceous notes. Crafted with minimal prep and roasted to perfection in just an hour, this elegant main course is ideal for intimate gatherings or an indulgent weeknight dinner. Serve with roasted vegetables or a citrus-infused salad to complement the vibrant flavors of this impressive meal. Perfectly juicy and beautifully glazed, these Cornish hens make a stunning centerpiece for any occasion!
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Recipe Information
Ingredients
- 2 whole Cornish hens
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh thyme leaves
- 1 cup Orange juice, freshly squeezed
- 1 teaspoon Orange zest
- 0.3333 cup Balsamic vinegar
- 2 tablespoons Honey
- 0.5 cup Chicken broth
Instructions
Preheat the oven to 400°F (200°C). Line a large roasting pan with foil or parchment paper for easy cleanup.
Pat the Cornish hens dry with paper towels and place them in the prepared roasting pan. Rub the hens with olive oil, and season both the inside and outside with salt and black pepper.
Sprinkle the minced garlic and thyme leaves evenly over the hens, rubbing them into the skin. Tuck the wingtips under the birds to prevent burning.
In a small saucepan over medium heat, combine the orange juice, orange zest, balsamic vinegar, honey, and chicken broth. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
Brush the hens generously with half of the orange-balsamic glaze, reserving the other half for later.
Place the hens in the preheated oven and roast for 30 minutes. After 30 minutes, brush the hens with more glaze and continue roasting for another 30 minutes or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
During the final 5 minutes of cooking, turn the oven to broil to crisp up the skin, watching carefully to prevent burning.
Remove the hens from the oven and let them rest for 10 minutes before carving. Drizzle with any remaining glaze for extra flavor and serve.
Nutrition Facts
Calories |
2594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 3365 mg | 146% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 66.7 g | ||
| Protein | 225.1 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2870 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
