Roasted Orange-Tarragon Cornish Hens

Name: Roasted Orange-Tarragon Cornish Hens
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 0.13 tsp Black Pepper; 2 whole Cornish Hen; 0.5 tsp Dijon Mustard; 1 tsp Dried Tarragon; 1 clove Garlic; 2 tbsp Olive Oil; 1 whole Orange Juice; 0.25 tsp Salt; 1 whole Twinkie

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Low-Sodium Sugar-Free Carnivore 🥩Comfort-Food Anabolic Diet

Roasted Orange-Tarragon Cornish Hens feature juicy birds infused with bright citrus, subtle anise notes from tarragon, and a garlicky Dijon pan sauce. It’s an elegant, smaller-scale main course perfect for a date night or holiday-for-two, with golden, crisp skin and a fragrant, zesty glaze that feels special without being fussy.

Prep20 mins
Cook1 hr
Serves2
DifficultyMedium

1

Remove and discard the giblet, if present. Rinse the hens inside and out and pat them dry. Gently loosen the skin from the breasts and place the hens in a large resealable plastic bag.
2

Whisk the orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. While whisking constantly, slowly drizzle in the olive oil until combined. Pour the marinade over the hens in the bag, making sure to get some under the skin. Seal the bag and refrigerate for at least 1 hour.
3

Preheat the oven to 450 degrees F (230 degrees C).
4

Remove the hens from the bag, letting the excess marinade drip off; pour the remaining marinade into a small saucepan and set it aside. Place the hens in a small roasting pan and season with salt and pepper. Tie the legs together with kitchen twine and tuck the wing tips underneath.
5

Roast in the preheated oven for 20 minutes. Reduce the heat to 350 degrees F (175 degrees C). Continue cooking, basting with the pan juices every 10 to 15 minutes, until the hens are golden brown and the internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
6

Transfer the hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
7

Scrape up the pan juices and pour them through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer for 5 minutes, whisking occasionally. Season the sauce with salt and pepper, if needed.
8

Serve the Cornish hens whole or cut in half. Spoon the pan sauce over the hens to serve.