This Cornish game hen recipe is perfect for Easter or any other special occasion! The bright flavors of the orange, sherry, and rosemary will have everyone wanting more.
Rub outside of Cornish hens with 1 tablespoon of the olive oil. Season hens with salt and pepper on all sides. Place 1 orange wedge and 1 sprig of rosemary in cavity of each hen. Arrange in a roasting pan, and arrange remaining orange wedges and quartered onions around hens. Roast at 450°F for 25 minutes.
Reduce oven temperature to 350°F. In a small bowl or measuring cup, whisk together Sherry Wine, chicken broth, mustard, and remaining 1 tablespoon of oil and pour over hens.
Continue roasting about 45 minutes longer, or until hens are golden brown and juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 180°F. Baste with juices from pan every 10 minutes.
Transfer hens, oranges, and onions to a platter, pouring liquid from cavities into the roasting pan. Cover Cornish hens loosely with aluminum foil to keep warm. Transfer pan juices to a medium saucepan (you can also do this right in the roasting pan) and place over high heat. Boil until liquids reduce to a sauce, 5-7 minutes.
To serve, cut hens in half lengthwise and arrange on plates. Spoon sauce over hens and serve.
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Notes
If you'd rather not use sherry, substitute with additional chicken broth.