How pretty is this recipe? Seriously. We may be in the middle of the produce calendar dead zone... but don't forget about citrus! Oranges get so rich and tasty when you roast 'em. You can eat them peel and all, or carve it off and just eat the juicy middle.
What you need
2 Cornish hens (1- 1 ¼ lb each)
coarse salt and freshly ground pepper
4 sprigs fresh rosemary
1 lemon, halved then cut in six wedges
2 oranges (we used one navel and one blood), halved then cut in six wedges
1 red onion, halved and then cut in sixths
¼ cup Tessemae’s Classic French
What to do
- Heat your oven to 450. Pat the hens dry and discard any giblet pouches from the cavity. Season them all over with salt and pepper. Stuff the cavities with 2 sprigs rosemary and two lemon wedges. Tuck the wing tips under the birds and place them on a large rimmed baking sheet. Drizzle with 2 tablespoons French.
- Roast the hens 15 minutes. Toss the remaining rosemary and lemons with the oranges, onion, and 2 tablespoons French. Remove the pan from the oven and scatter the fruit mixture around the hens.
- Roast until the hens are golden brown and a thermometer registers 165 when inserted in the thigh, about 30 minutes more. Serve, drizzled with more French.
Serves 2 as a full meal or 4 as a main dish