Name: Blood Orange Roasted Cornish Hens
Ingredients: 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; 2 Tsp Spicewalla Garlic &amp; Herb Seasoning (sold in store); ¼ tsp Cayenne Pepper; 1/4 tsp Chili Powder; ¼ tsp Paprika; ½ tsp Salt; ½ tsp Black Pepper

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

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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