Easy Fig Glazed Cornish Hens

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.

Step 6: 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.