Recipe Summary

30 mins
40 mins
1 hr 10 mins


Cornish Hens:


Prepare Cornish Hens:
  • Split hens down center. Place hens, skin side down, in two 13 x 9 x 2-inch baking dishes.

  • 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).

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

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

  • Heat oven to 400°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°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:
  • 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.

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

Nutrition Facts

573 calories; fat 26g; cholesterol 134mg; carbohydrates 40g; protein 45g; sodium 951mg.