I never thought Cornish hens would become a regular at our dinner table. Growing up, my mom only made them for special occasions like Christmas or Easter. They seemed fancy and intimidating – something reserved for those big family gatherings where everyone dressed up.
But here’s the thing about Cornish hens – they’re actually easier to cook than a whole chicken. And when you add a simple orange glaze? Well, let’s just say my weeknight dinner game changed completely. These little birds cook faster than you’d expect, and the sweet citrus coating makes them pretty much impossible to mess up.
Why You’ll Love This Orange Glazed Cornish Hen
- Perfect for special occasions – Each person gets their own personal-sized bird, making this dish feel extra special and perfect for date nights or intimate dinner parties.
- Sweet and savory glaze – The combination of honey, citrus, and soy sauce creates a perfectly balanced sauce that coats each hen with a beautiful shine and amazing flavor.
- Simple ingredients – You’ll only need a handful of basic ingredients that you can easily find at any grocery store, and most are probably already in your pantry.
- Impressive presentation – These little hens look fancy on the plate but don’t require advanced cooking skills – just season, roast, and glaze.
- Make-ahead friendly – You can prepare the glaze in advance and season the hens earlier in the day, making dinner time prep much easier.
What Kind of Cornish Game Hen Should I Use?
For this recipe, you’ll want to look for Cornish game hens that weigh between 1¼ to 1½ pounds each – this is the standard size you’ll find in most grocery stores. These little birds are actually young chickens, not game birds, and they’re perfect for individual servings. When shopping, look for hens that are pink in color with skin that’s intact and free from tears or blemishes. Make sure they’re completely thawed before cooking, which typically takes about 24-48 hours in the refrigerator. If you’re buying frozen hens, check that there’s no freezer burn or ice crystallization, as this can affect the texture and taste of the meat.
Options for Substitutions
This recipe can be adapted with several easy substitutions if needed:
- Cornish game hens: If you can’t find Cornish hens, you can use chicken quarters or small chickens split in half. Just remember to adjust cooking time – chicken pieces might need 10-15 minutes longer.
- Honey: Maple syrup or agave nectar work great as alternatives. You might need to use slightly less as they’re a bit sweeter than honey.
- Low-sodium soy sauce: Tamari or coconut aminos make good substitutes. If using regular soy sauce, use less and add a bit of water to avoid the dish being too salty.
- Orange juice: While fresh is best, you can use store-bought orange juice. In a pinch, you can mix mandarin orange juice or even pineapple juice with a bit of lemon juice to get that citrus kick.
- Lime juice: Lemon juice works just as well here, or try a mix of lemon and a splash of white vinegar to match that tart flavor.
- Cornstarch: For thickening the glaze, you can use arrowroot powder (same amount) or flour (double the amount and mix with cold water).
Watch Out for These Mistakes While Roasting
The biggest challenge when cooking Cornish hens is preventing them from drying out – the key is to start roasting them breast-side down for the first 25 minutes, then flip them over to achieve perfectly juicy meat and crispy skin. A common error is not patting the hens completely dry before seasoning, which prevents the skin from getting that beautiful golden-brown color, so take an extra minute with paper towels to ensure the skin is moisture-free. When preparing the orange glaze, avoid adding it too early in the cooking process as the sugars in honey can burn quickly – instead, brush it on during the last 15-20 minutes of cooking time and watch carefully to prevent over-caramelization. For the most flavorful results, let the hens rest for 10-15 minutes after cooking, tented with foil, which allows the juices to redistribute throughout the meat and makes carving much easier.
What to Serve With Cornish Hens?
These sweet and citrusy Cornish hens pair perfectly with simple side dishes that let the glazed birds shine as the star of the show. A bed of fluffy rice or couscous works great for soaking up all that delicious orange glaze, while roasted vegetables like carrots, Brussels sprouts, or green beans round out the meal nicely. For a special touch, try serving the hens with a wild rice pilaf studded with dried cranberries and toasted almonds. If you want to keep things really simple, some steamed broccoli and mashed potatoes on the side will make everyone at the table happy.
Storage Instructions
Keep Fresh: Got leftover Cornish hens? Place them in an airtight container and pop them in the fridge within 2 hours of cooking. They’ll stay good for up to 3-4 days. The orange glaze can be stored separately in a sealed container in the fridge for up to a week.
Freeze: These little birds freeze really well! Wrap each hen tightly in plastic wrap, then aluminum foil, or place in a freezer bag with the air squeezed out. They’ll keep in the freezer for up to 4 months. The glaze can also be frozen separately in an airtight container for up to 3 months.
Reheat: To warm up your Cornish hen, place it in a baking dish covered with foil and heat in a 350°F oven for about 20-25 minutes, or until heated through. Brush with some fresh glaze during the last few minutes of reheating to keep the meat moist and flavorful. You can also microwave individual portions, but the oven method gives better results.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-70 minutes |
| Total Time | 65-90 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 160-180 g
- Fat: 150-160 g
- Carbohydrates: 150-170 g
Ingredients
For the hens:
- 4 cornish game hens (1 1/4 to 1 1/2 lb each, fully thawed)
- 4 tbsp extra-virgin olive oil
- Salt and freshly ground black pepper, as needed
For the citrus glaze:
- 3/4 cup honey
- 1/3 cup reduced-sodium soy sauce
- 1/3 cup orange juice (preferably fresh)
- 1/4 cup lime juice (preferably fresh)
- 3 tbsp cornstarch
- 3 tbsp water
Step 1: Prepare the Oven and Hens
- 4 Cornish game hens (1 1/4 to 1 1/2 lb each, fully thawed)
- 4 tbsp extra-virgin olive oil
- salt and freshly ground black pepper, as needed
Adjust a rack to the center position of the oven and preheat to 425°F.
Pat the Cornish hens dry with paper towels.
Brush each hen with 1 tablespoon of extra-virgin olive oil, coating evenly all over.
Generously season the hens, inside and out, with salt and freshly ground black pepper.
Arrange the hens breast-side up on a rack in a large roasting pan, leaving space between them.
Tuck the wings under and tie the legs together with kitchen twine to ensure even cooking.
Step 2: Roast the Cornish Hens
Roast the prepared hens in the preheated oven for 50 to 70 minutes, or until the juices run clear and the internal temperature reaches 165°F when checked in the thickest part of the meat without touching the bone.
Keep an eye on them toward the end of cooking—if the hens get too brown before they’re cooked through, loosely tent the pan with foil.
I like to check the birds at the early end of the time range to avoid overcooking.
Step 3: Rest, Broil, and Serve
Once the hens are cooked through, remove them from the oven.
Adjust the oven rack to about 6 inches below the heating element and preheat the broiler.
If a glaze is being used, thickly coat each hen with it and broil for just a couple of minutes, keeping a close eye, until the skin is bubbly and caramelized.
Let the hens rest for 10 minutes before serving to keep the meat juicy, and serve with any remaining glaze on the side.
