Citrus Game Hens with Roasted Potatoes

Citrus Game Hens with Roasted Potatoes
Servings: 8 Prep 30 mins Chill overnight Bake 400°F 40 mins


Cornish Hens:
  • 4 pounds Cornish hens (about 1-1/4 pounds each)
  • 1/4 cup orange juice concentrate
  • 1/4 cup fresh lemon juice
  • 3 tablespoons chili sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey OR: sugar
  • 2 tablespoons fresh thyme OR: 1-1/2 teaspoons dried thyme
  • 1 pound red potatoes, unpeeled, cut into large cubes
  • 1 1/4 pounds sweet potatoes, unpeeled, cut into large cubes
  • 3/4 pound shallots, peeled
  • 3 tablespoons olive oil
  • 1/4 tablespoon dried thyme
  • 1 1/4 teaspoons kosher (coarse) salt OR: regular salt
  • 1 1/4 teaspoons black pepper
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
  • Fresh thyme sprigs and lemon and orange slices, for garnish

Make It

Prepare Cornish Hens:

1. Split hens down center. Place hens, skin side down, in two 13 x 9 x 2-inch baking dishes.

2. To make marinade, combine juice concentrate, lemon juice, chili sauce, Worcestershire and honey in bowl. Pour evenly over hens in baking dishes. Cover hens and refrigerate for up to 1 day, turning occasionally. (Can be frozen for up to 1 month; thaw in refrigerator before using).

3. Remove hens from refrigerator 1 hour before cooking. Turn hens in dishes; brush with marinade in dishes. Sprinkle on thyme.

Prepare Potatoes:

4. Toss red and sweet potatoes, shallots, oil, thyme, 1 teaspoon coarse salt and pepper in bowl. Place in foil-lined roasting pan.

5. Heat oven to 400 degrees F. Place potatoes on top rack in oven, hens in center of oven. Bake hens and potatoes for 40 minutes or until vegetables are fork-tender and meat is no longer pink near bone (185 degrees F on instant-read meat thermometer). Stir potatoes and baste hens with marinade halfway through cooking. Transfer hens and potato mixture to platter; cover and keep warm.

Prepare sauce:

6. Strain cooking juices from hens into 4-cup glass measure; defat (you should have 1 cup juices; add water or chicken broth to equal 2 cups). Place in saucepan with remaining 1/4 teaspoon salt. Bring to boiling. Stir in dissolved cornstarch mixture. Boil, stirring, until thickened, 1 minute.

7. Garnish hens with thyme, lemon and orange. Serve with sauce.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 573, Fat, total (g): 26, chol. (mg): 134, carb. (g): 40, pro. (g): 45, sodium (mg): 951, Percent Daily Values are based on a 2,000 calorie diet.