Orange Cornish Hen for Two Recipe -
Orange Cornish Hen for Two Recipe

Orange Cornish Hen for Two

Recipe by  

"This is a perfect dinner for two or can be doubled for company. Serve with wild rice."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Season hen with salt and black pepper; place in a roasting pan.
  3. Roast hen in the preheated oven until partially cooked, 25 to 30 minutes.
  4. Mix orange juice concentrate, honey, and ketchup in a saucepan; bring to a boil and cook until syrup consistency, 5 to 10 minutes.
  5. Baste hen with orange glaze; continue roasting, basting every ten minutes, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 180 degrees F (82 degrees C), 35 to 40 more minutes. Let rest for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2012

Tried this for the first time for company and it was a success. So simple, classic and tasty. The only changes I made to the recipe included adding a bit more pepper due to personal preferences and lowering the temperature to 350 degrees F for the last 30 - 40 minutes. Served this with Basmati rice and glazed carrots....Very tender and tasty and great for company....I forgot to mention I did make this for 4 people so I adjusted the ingredients accordingly.

Most Helpful Critical Review
Feb 17, 2013

Everything turned out beautiful, just didnt care for the flavor so probally wouldnt make again.

Nov 16, 2012

This was delicious! I made as is, except I made 2 hens, so doubled everything. I also cooked about 10 minutes more than stated since I had 2 hens and it was perfect. Thanks for a yummy and easy recipe!

Nov 12, 2012

Made this, did not change a thing, loved it.We use to make cornish hens years ago,they were never this tasty.Thanks misty for posting this.It is a keeper.Will be making it again.

Aug 27, 2013

I just started cooking and made cornish hens for the first time last week. The only thing I did differently was to use a Bruschetta Chicken spice rub on the hens during the initial roasting step then the orange glaze to baste. This recipe was such a huge success that my husband actually told me that after 10 years he couldn't talk smack about my cooking anymore! lol =) p.s. I also used the same orange glaze on some freshly caught red snapper and everyone loved it!

Feb 17, 2013

Hi, I tried this recipe the other night for supper, and I am always looking for new ways to "dress up" chicken,and this was highly recommended and I am so glad that I tried it, here is what I liked about it: it was simple but a bit elegant and the chicken was very moist and really tasty, it was a bit different then the normal ways you do up chicken and that is what i loved about it! I think it is worth everyone trying it and i think you will be pleasantly Surprised with the results!! Thank you misty for posting this great recipe!!!

Jan 12, 2014

A flavorful treat; the glaze gives a beautiful orange color to the final dish and an impressive presentation for a special dinner. I cooked at a lower temp as suggested by others.

Dec 26, 2013

This recipe was great! I cooked four birds instead of just two because we were having this for Christmas dinner with relatives. I cut some onions and carrots into chunks and threw them into the bottom of the pan before putting the birds in. Then I threw some fresh thyme and rosemary in. All of that helps the birds to keep moist and makes it very aromatic. I cooked at a lower temperature of 350 degrees for 3/4 of the cooking...I upped the temp to 400 for the last 20 or 30 minutes to brown the birds. The first 30 minutes I put foil over them, and then took it off for the basting portion of the cooking. I paired these birds with the "Moroccan Cous Cous" recipe which is on this site, and included a side of green beans to make a delicious and beautiful meal!


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  • Calories
  • 571 kcal
  • 29%
  • Carbohydrates
  • 69.9 g
  • 23%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 21.2 g
  • 33%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 1575 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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