Best 13 Roasted Orange Tarragon Cornish Hens Recipes

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When it comes to a flavorful and impressive dish, roasted orange tarragon Cornish hens are an excellent choice. Not only are they easy to prepare, but the combination of tangy orange, savory tarragon, and tender Cornish hens creates a delightful culinary experience. With a few simple ingredients and some basic techniques, you can create a masterpiece that will be the star of any dinner table. Whether you're hosting a special occasion or just looking for a delicious and satisfying meal, roasted orange tarragon Cornish hens are sure to be a hit.

Here are our top 13 tried and tested recipes!

ROASTED ORANGE-TARRAGON CORNISH HENS



Roasted Orange-Tarragon Cornish Hens image

Cornish hens make for a beautiful presentation and are a great alternative to turkey when you're only expecting a small gathering. You can typically find them in the frozen section of your grocery store. Plan on 1 per person for a generous serving, or split in half if you're planning on serving plenty of sides.

Provided by France C

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h20m

Yield 2

Number Of Ingredients 9

2 Cornish hens, thawed
1 orange, zested and juiced
1 teaspoon dried tarragon
1 clove garlic, minced
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
kitchen twine

Steps:

  • Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
  • Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
  • Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
  • Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
  • Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
  • Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.

Nutrition Facts : Calories 837.6 calories, Carbohydrate 11.1 g, Cholesterol 339.4 mg, Fat 60.8 g, Fiber 2.1 g, Protein 58.7 g, SaturatedFat 14.9 g, Sodium 528 mg, Sugar 7.9 g

TASTY TARRAGON CORNISH GAME HENS



Tasty Tarragon Cornish Game Hens image

This is a very tasty way to prepare cornish hens. It's another family favorite we've served for years. Tarragon goes so well with poultry.

Provided by Chef Fredo

Categories     Poultry

Time 1h

Yield 1 hen, 1 serving(s)

Number Of Ingredients 9

1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon dried tarragon
1 garlic clove
garlic salt
olive oil (or other oil)
3/4 cup butter
3/4 cup dry white wine (or chicken stock)
1 tablespoon dried tarragon

Steps:

  • Preheat oven to 450 degrees.
  • Make basting sauce by melting butter in small sauce pan and stirring in wine (or broth) and tarrgon.
  • Sprinkle inside of each hen with salt, pepper, tarragon, and garlic.
  • Lightly coat outside of hen with olive (or other) oil.
  • Liberally sprinkle outside of hen with garlic salt.
  • Tie hen legs together if possible (I've also made these without doing this step).
  • Place hens in oven.
  • Let hens cook about 15 minutes before starting to use the basting sauce. After each basting, I will occasionally sprinkle more garlic salt over the hens.
  • Continue to baste hens every 15 minutes or so until done. If hen wings or top start to darken too much, cover those areas with foil.
  • When hens have finished cooking, remove to serving platter.
  • optional - I place the strained drippings in a bowl (skimming off some of the butter) and use this as a 'gravy' for the hens and any suitable rice/potato dish that may accompany them.
  • Use your meat thermometer to determine doneness as it varies according to hen weight.

Nutrition Facts : Calories 1400.6, Fat 138.8, SaturatedFat 87.6, Cholesterol 366, Sodium 1577.4, Carbohydrate 10.7, Fiber 0.8, Sugar 1.8, Protein 4

ORANGE BALSAMIC ROCK CORNISH GAME HENS



Orange Balsamic Rock Cornish Game Hens image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

6 hens, rinsed and pat dry
Coarse salt
Coarse black pepper
1 cup defrosted orange juice concentrate
1 cup aged balsamic vinegar
3 to 4 tablespoons extra-virgin olive oil
7 to 8 stems rosemary, chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

ROASTED CORNISH GAME HENS



Roasted Cornish Game Hens image

Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon salt
2 tablespoons lemon-pepper
1 tablespoon dried basil
1 tablespoon poultry seasoning
2 tablespoons olive oil
6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice

Steps:

  • Preheat oven to 375 degrees F.
  • In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

CORNISH HENS ROASTED WITH TARRAGON AND ROOT VEGETABLES



Cornish Hens Roasted with Tarragon and Root Vegetables image

Provided by Food Network

Time 1h15m

Number Of Ingredients 9

6 small new potatoes or creamer potatoes
Salt and pepper (enough for birds and vegetables)
2 Cornish hens or poussins
2 sprigs tarragon, plus extra chopped for garnish
1/4 cup extra virgin olive oil
2 medium yellow onions, cut into quarters
2 carrots, peeled and cut into 1-inch pieces
2 ribs celery, peeled and cut into 1-inch pieces
Mustard of your choice, as condiment

Steps:

  • Preheat oven to 475 degrees. Wash the potatoes under cold running water. Salt and pepper inside of birds cavity. Add tarragon to cavities. Rub each bird with 1 tablespoon of olive oil. Place in roasting pan. Toss all vegetables with remaining oil, salt and pepper and place around birds. Place in oven on middle shelf. Lower temperature to 400 degrees. Roast for 50 minutes. Remove tray from oven and drape with aluminum foil. Allow bird to rest for 7 minutes before serving. Place birds on plates with vegetables around. Garnish with tarragon and serve with mustard.

ROASTED ORANGE-TARRAGON CORNISH HENS



Roasted Orange-Tarragon Cornish Hens image

Cornish hens make for a beautiful presentation and are a great alternative to turkey when you're only expecting a small gathering. You can typically find them in the frozen section of your grocery store. Plan on 1 per person for a generous serving, or split in half if you're planning on serving plenty of sides.

Provided by France C

Categories     Cornish Hens

Time 2h20m

Yield 2

Number Of Ingredients 9

2 Cornish hens, thawed
1 orange, zested and juiced
1 teaspoon dried tarragon
1 clove garlic, minced
½ teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons olive oil
kitchen twine

Steps:

  • Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
  • Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
  • Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
  • Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
  • Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
  • Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.

Nutrition Facts : Calories 837.6 calories, Carbohydrate 11.1 g, Cholesterol 339.4 mg, Fat 60.8 g, Fiber 2.1 g, Protein 58.7 g, SaturatedFat 14.9 g, Sodium 528 mg, Sugar 7.9 g

ORANGE GLAZED CORNISH HEN



Orange Glazed Cornish Hen image

Marinate the hens for at least an hour. While they're marinating in the refrigerator, start making the sauce.

Provided by JDP4445

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h15m

Yield 2

Number Of Ingredients 15

2 tablespoons olive oil
1 tablespoon Dijon mustard
1 lemon, zested and juiced
1 orange, zested and juiced
3 cloves garlic, chopped
1 teaspoon kosher salt
freshly ground black pepper to taste
2 Cornish game hens
2 cups orange juice
½ cup soy sauce
½ cup honey
¼ cup Dijon mustard
¼ cup finely diced onion
2 teaspoons ground ginger
freshly ground black pepper to taste

Steps:

  • Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
  • Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
  • Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 1234.6 calories, Carbohydrate 129.2 g, Cholesterol 302 mg, Fat 56.4 g, Fiber 6.7 g, Protein 59.6 g, SaturatedFat 13.7 g, Sodium 5663 mg, Sugar 100.3 g

LEMON TARRAGON ROAST CORNISH HENS



Lemon Tarragon Roast Cornish Hens image

Categories     Roast     Quick & Easy     Lemon     Spring     Tarragon     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 7

2 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise and backbones removed with kitchen shears
1/2 stick (1/4 cup) unsalted butter, softened
2 tablespoons finely chopped shallot
1 tablespoon finely grated fresh lemon zest
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 450°F.
  • Rinse hens and pat dry, then arrange, skin sides up, in a large shallow baking pan (1 inch deep). Stir together butter, shallot, zest, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Loosen skin from meat all over hens (including thighs and legs) with your fingers, being careful not to tear skin. Rub half of butter under skin and remaining half on top. Sprinkle hens with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast hens in middle of oven until cooked through and skin is golden brown, 25 to 30 minutes.

TARRAGON-LEMON ROASTED CORNISH HENS



Tarragon-Lemon Roasted Cornish Hens image

Make and share this Tarragon-Lemon Roasted Cornish Hens recipe from Food.com.

Provided by Freda2 Brown

Categories     Poultry

Time 1h10m

Yield 4 yields half a hen per person, 4 serving(s)

Number Of Ingredients 9

2 rock cornish hens (1-1 1/2 lbs)
1 can chicken broth, warmed
2 teaspoons minced garlic
2 tablespoons dried tarragon
2 tablespoons olive oil
2 tablespoons margarine or 2 tablespoons butter
1/2 lemon
kosher salt
pepper

Steps:

  • Remove giblets from hens if they're present; reserve for future use.
  • Rinse hens throughly under running water; pat dry.
  • Rub olive oil over both hens.
  • Season hens, inside and out, with salt and pepper.
  • Season hens with tarragon including the cavities of the birds.
  • Rub spice well into the skin.
  • Place one teaspoon of garlic into the cavity of each hen.
  • Quarter the half of lemon and place one quarter inside of each cornish hen's cavity as well.
  • Place hens into a roaster and pour warmed chicken broth into the roasting pan.
  • Dot both hens with margarine or butter.
  • Cover pan and roast in a 400 degree oven for 50 minutes basting occasionally.
  • Remove the cover and allow birds to brown for 10 minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 478.2, Fat 36.9, SaturatedFat 8.9, Cholesterol 168.3, Sodium 604.4, Carbohydrate 3, Fiber 0.4, Sugar 0.6, Protein 32.4

CONTEST-WINNING ORANGE-GLAZED CORNISH HENS



Contest-Winning Orange-Glazed Cornish Hens image

This is a wonderfully elegant entree to serve at a cozy dinner party for four. Your guests will think you spent hours in the kitchen preparing the tender golden brown hens and perfecting the full-flavored basting sauce. -Laurie Bartley, Lake Hiawatha, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 10

4 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup orange juice
1/2 cup packed brown sugar
1/2 cup Madeira wine, sherry or chicken broth
2 tablespoons lemon juice
1 teaspoon ground mustard
1/4 teaspoon ground allspice

Steps:

  • Preheat oven to at 350°. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Brush with butter; sprinkle with salt and pepper. Bake, uncovered, for 1 hour., Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 15 minutes. Spoon over hens. Bake until a thermometer reads 170°, about 15 minutes longer.

Nutrition Facts : Calories 682 calories, Fat 40g fat (15g saturated fat), Cholesterol 235mg cholesterol, Sodium 819mg sodium, Carbohydrate 36g carbohydrate (35g sugars, Fiber 0 fiber), Protein 35g protein.

ROAST CORNISH GAME HENS WITH ORANGE-TERIYAKI SAUCE



Roast Cornish Game Hens with Orange-Teriyaki Sauce image

Provided by Kathy Grady

Categories     Chicken     Citrus     Game     Ginger     Poultry     Roast     Orange     Spring     Bon Appétit     Massachusetts

Yield Makes 4 servings

Number Of Ingredients 7

1 cup thick teriyaki baste and glaze
1 cup orange juice
4 green onions, finely chopped
2 tablespoons grated orange peel
1 tablespoon minced peeled ginger
4 1- to 1 1/4-pound Cornish game hens
2/3 cup canned low-salt chicken broth

Steps:

  • Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.
  • Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.
  • Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.

CORNISH GAME HENS WITH ORANGE SAUCE



Cornish Game Hens With Orange Sauce image

Cornish games with orange sauce is an elegant, but easy recipe. It is perfect for dinner parties as it allows the cook ample time to enjoy guests while preparing. Served with buttered broccoli or asparagus and sautéed onions/red pepper it is visually appealing as well.

Provided by JOHN TYLER

Categories     Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 6

4 Cornish hens, thawed, rinsed and patted dry
4 oranges
salt
pepper
parsley
cornstarch

Steps:

  • Preheat oven to 500°F.
  • Prepare hens by rubbing mixture of salt and pepper into skin liberally.
  • Place on cookie sheet, breast side up.
  • Roast for 15 minutes at 500°F.
  • Remove from oven and turn breast down; pour 1 1/2 cups water over hens.
  • Turn oven down to 425°F and continue to cook for 1/2 hour.
  • Meanwhile, use a zester to obtain orange peel without cutting into pith of fruit.
  • Slice oranges in half and squeeze juice.
  • Place juice in saucepan with zest and heat thoroughly (do not boil).
  • Remove hens from oven and turn breast-side up and continue cooking for additional 1/2 hour (total cooking time is 1 hour 15 minutes).
  • Blend cornstarch with orange juice/zest mixture and heat to thicken, stirring constantly.
  • To serve: Place hen on plate and pour sauce over. Sprinkle with additional orange zest and parsley.

CORNISH GAME HENS WITH ORANGE-TERIYAKI SAUCE



Cornish Game Hens With Orange-Teriyaki Sauce image

Make and share this Cornish Game Hens With Orange-Teriyaki Sauce recipe from Food.com.

Provided by lazyme

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup teriyaki baste and glaze, thick
1 cup orange juice
4 green onions, finely chopped
2 tablespoons orange peel, grated
1 tablespoon fresh ginger, peeled and minced
4 (1 -1 1/4 lb) Cornish hens
2/3 cup low sodium chicken broth, canned

Steps:

  • Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour or refrigerate overnight. Reserve remaining marinade.
  • Preheat oven to 400°F Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through, basting occasionally with reserved marinade, about 1 hour.
  • Transfer hens to platter. Scrape juices into saucepan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.

Nutrition Facts : Calories 630.3, Fat 15.5, SaturatedFat 4, Cholesterol 413.1, Sodium 3083.8, Carbohydrate 20.5, Fiber 0.9, Sugar 15, Protein 96.8

Tips:

  • Choose the Right Hens: Select plump and blemish-free hens with a yellowish skin color. Larger hens may require additional cooking time.
  • Prepare the Hens: Rinse the hens inside and out with cold water. Remove any excess fat or giblets. Pat dry with paper towels.
  • Enhance the Flavor: Infuse the hens with flavor by rubbing them inside and out with a mixture of olive oil, salt, and pepper. You can also add herbs like thyme, rosemary, or sage for extra aroma.
  • Stuffing Options: If desired, stuff the hens with a mixture of bread cubes, herbs, and vegetables. This adds moisture and flavor to the meat.
  • Roast at the Right Temperature: Preheat your oven to 400°F (200°C). Roast the hens for approximately 60-75 minutes, depending on their size. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  • Baste Regularly: Brush the hens with melted butter or olive oil every 15-20 minutes while roasting. This helps keep the skin moist and crispy.
  • Garnish and Serve: Once cooked, remove the hens from the oven and let them rest for a few minutes before carving. Garnish with fresh herbs or orange slices for a pop of color and flavor.

Conclusion:

Roasted Orange Tarragon Cornich Hens offer a delightful combination of flavors and textures. The tender, succulent meat pairs perfectly with the crispy skin and zesty orange-tarragon sauce. Whether you're hosting a special dinner or simply seeking a flavorful weeknight meal, these roasted hens are sure to impress. Experiment with different stuffing options and garnishes to create a dish that suits your taste preferences. Remember to follow the tips and instructions carefully to achieve perfectly roasted cornish hens every time. Enjoy this delicious and elegant dish with your loved ones!

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