Recipe information
Total Time
1 1/4 hours
Yield
Makes 4 servings
Ingredients
2 (1 1/2-lb) Cornish game hens, halved lengthwise and backs removed
1/4 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon white-wine vinegar
1 teaspoon honey
1/8 teaspoon minced peeled fresh ginger
1/4 teaspoon salt
Preparation
Step 1
Put oven rack in upper third of oven and preheat oven to 400°F.
Step 2
Pat hens dry and whisk together remaining ingredients in a small bowl.
Step 3
Marinate hens in orange juice mixture in a sealed bag, chilled, 15 minutes.
Step 4
Transfer hens, skin sides up, with marinade to a 13- by 9- by 3-inch roasting pan and roast, basting with juices every 10 minutes, for 30 minutes. After third basting, roast hens until skin is golden and juices run clear when a thigh is pierced, about 15 minutes more. Transfer hens to a platter and drizzle liberally with pan juices.
