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Blood Orange Roasted Cornish Hens
Ingredients
Scale
- 2 – 24oz Hens
- 1 Lemon cut into 8 pieces
- 1 Large onion cut into several pieces
- 6 Cloves of Garlic
- 6 Rosemary Sprigs
- 3 T Blood Orange Olive Oil
For the Dry Rub
- 2 Tsp Spicewalla Garlic & Herb Seasoning (sold in store)
- ¼ tsp Cayenne Pepper
- 1/4 tsp Chili Powder
- ¼ tsp Paprika
- ½ tsp Salt
- ½ tsp Black Pepper
Instructions
- Preheat oven to 350 degrees
- Combine dry ingredients together
- Prep the Hens by rubbing with 1 ½ T Blood Orange Olive Oil and then pat the dry rub on them
- thoroughly. Stuff the cavity with 1 lemon wedge, 1 onion wedge, 1 clove of garlic and 1 sprig of
- rosemary. Truss the legs together with butcher twine and tuck the wings under (this is optional
- but creates a nice presentation).
- In a 9 x 13 roasting dish, use the rest of the lemon and onion wedge, the cloves of garlic and
- rosemary sprigs to make a bed for the hens. Drizzle with the remaining 1 ½ T of Blood Orange
- Olive Oil and set the Hens on top of the aromatic bed. Add 1/3 Cup of chicken broth to the pan.
- Roast uncovered for 1 hour or internal temperature reaches 180 degrees