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Blood Orange Roasted Cornish Hens

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  • Author: Kimberly

Ingredients

Scale
  • 224oz 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

  1. Preheat oven to 350 degrees
  2. Combine dry ingredients together
  3. Prep the Hens by rubbing with 1 ½ T Blood Orange Olive Oil and then pat the dry rub on them
  4. thoroughly. Stuff the cavity with 1 lemon wedge, 1 onion wedge, 1 clove of garlic and 1 sprig of
  5. rosemary. Truss the legs together with butcher twine and tuck the wings under (this is optional
  6. but creates a nice presentation).
  7. In a 9 x 13 roasting dish, use the rest of the lemon and onion wedge, the cloves of garlic and
  8. rosemary sprigs to make a bed for the hens. Drizzle with the remaining 1 ½ T of Blood Orange
  9. Olive Oil and set the Hens on top of the aromatic bed. Add 1/3 Cup of chicken broth to the pan.
  10. Roast uncovered for 1 hour or internal temperature reaches 180 degrees

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