July 05, 2016
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Fruit, Figs, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Entertaining, Fall/Autumn, Father's Day, Labor Day, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Oven Roast, Gluten-Free, High Fiber, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Whole Chicken more
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"This is one of my favorite recipes when I make cornish hens. Now, you can always use other cuts of chicken too (whole chicken, quarters, drumsticks, breasts, wings, etc); and, it is equally as good on pork and lamb as well. Now, with the hens; simply stuff them with a couple slices of orange and onion, thyme sprigs; then, roast as usual in the oven. I finish the hens ... with 'Recipezazz Recipe #24251 - Easy Fig Glaze for Chicken, Pork, or Lamb.' That recipe will glaze about 4 medium size cornish hens; or, 5-6 lbs of protein. Now, if using chicken pieces, pork or lamb; simply add the protein to a roasting pan; season according to the recipe - and, add the onions, herbs and oranges on the side, in between the pieces of meat. Now, since I usually think of figs associated with Fall; a kale and brussels sprouts salad; roasted beats, sweet potatoes etc; are all perfect side dishes. Note: you can make whole cornish hens in the oven of course; but, you can also make them on the outdoor grill too. #recipe24251"
Hens ... Remove the hens from the refrigerator to take the chill off; then, season the cavity with salt and pepper. Add 1-2 orange and onion pieces, and 2-3 thyme sprigs to the each hen cavity. Then, brush the hens with olive oil; and, season salt and pepper.
With hens ... I like to set them in a baking dish lined with foil or parchment paper (for easy clean up); and; if you have a small baking rack that fits in the pan, all the better; but, if not ... Set each hen on a thick onion slice. It acts as a natural rack for the hen. Using a rack, really allows all the juices to run into the pan; all cook evenly on all sides; but, it isn't necessary. You can always add them right to the pan; and, they will cook just fine.
Now, if using chicken pieces; pork, or lamb; simply add the oranges, onions, and thyme to a baking dish, along with the chicken, pork or lamb. Then season like you would with the hens.
Bake ... Preheat the oven to 400 degrees; and, bake for 10 minutes on the middle shelf. Then, glaze the chicken, once the skin has a nice crust or sear on it. Reduce the oven to 350 degrees; and continue to cook, covered for approximately 35-45 minutes. About 10 minutes before it is done; remove the foil; and, glaze once more; then, save the remaining glaze for - right before you take it out of the oven. You want the internal temperature of the hens to be 165 degrees - make sure to use a thermometer. Also, you want all the juices to run clear. Then, transfer to a platter or cutting board, cover; and let them rest 10 minutes before serving. Just remember the size and type of pan, can really alter the cooking times; so, keep and eye on them.
As mentioned, I love a fresh brussels sprouts and kale sale; maybe some wild rice, or roasted beets. I just think Fall. Note, you can easily serve anything you want with these; but, it is just a nice simple glaze for the hens. You could always roast some potatoes and onions along side the hens as well. And, the juice/drippings from the chicken would make a great drizzle over roasted potatoes on the side.
Serve and ENJOY! ... Family style. Usually, I cut each hen in half per person; but ... some of my friends have no problem devouring a whole hen. Just depends what else you are serving. But, enjoy this simple and delicious recipe.
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