adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted Orange-Tarragon Cornish Hens
Roasted Orange-Tarragon Cornish Hens
0 Likes
Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
140 minutes
Impress with elegant orange-tarragon Cornish hens, a perfect duo for a cozy meal for 2!
Ingredients:
  • 2 Cornish hens, thawed
  • 1 orange, zested and juiced
  • 1 teaspoon dried tarragon
  • 1 clove garlic, minced
  • 0.5 teaspoon Dijon mustard
  • 0.25 teaspoon salt
  • 0.125 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • kitchen twine
Instructions:
  • Remove any giblets and discard them if present. Rinse the hens inside and out, then pat them dry. Gently loosen the skin from the breasts and place the hens in a large resealable plastic bag.
  • Combine orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper in a small bowl. While whisking continuously, slowly pour in olive oil until blended. Pour the marinade over the hens in a bag, ensuring it reaches under the skin. Seal the bag and refrigerate for at least 1 hour.
  • Preheat the oven to a toasty 450°F (230°C).
  • Take the hens out of the bag, allowing the extra marinade to drip off; pour the rest of the marinade into a small saucepan and keep it aside. Put the hens in a small roasting pan, season with salt and pepper, tie the legs together with kitchen twine, and tuck the wing tips underneath.
  • Place the dish in the oven, let it roast for 20 minutes, then lower the heat to 350 degrees F (175 degrees C). Keep cooking and baste with pan juices every 10 to 15 minutes until the hens are golden brown and the internal temperature reaches 165 degrees F (74 degrees C), which should take an additional 25 to 30 minutes.
  • Place the hens on a serving plate and carefully pour any juices from the cavity back into the roasting pan. Cover the hens with aluminum foil to keep them warm and flavorful.
  • Strain pan juices into the saucepan with marinade. Boil, then simmer for 5 minutes, whisking occasionally. Season with salt and pepper, if needed.
  • To serve, present the Cornish hens either whole or halved, and generously drizzle the pan sauce over them.

Similar Recipes