Excerpted from Crazy Water, Pickled Lemons by Diana Henry and shared with TABLE readers, this tasty, classic recipe will delight anyone who tastes it.

This really easy, gloriously aromatic dish looks stunning. It uses four Cornish hens to create a juicy, citrusy roast that can steal the show at any gathering you bring it to. This recipe comes to us from Diana Henry’s Mediterranean-inspired cookbook, Crazy Water, Pickled Lemons. Henry focuses on the use of spices, citrus, and a central value of using everything you have in the recipes you make.

What is a Cornish Hen?

Though a hen does refer to a female chicken, Cornish hens do not have to be female. It’s a young, immature chicken that doesn’t weigh more than three pounds. you might balk at the idea that you can use four entire chickens for a roast. But Cornish hens are a smaller chicken than you’re probably picturing. They have an especially flavorful taste, because their meat is more compact in their smaller body. They also cook more quickly, and are great for a dinner party because everyone can get their own Cornish hen to enjoy. Think of the classic, easy rotisserie chicken, but elevated and much, much tastier.

Thyme, Oregano, and Citrus Roast with Cornish Hens

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• Author: Diana Henry
• Yield: Serves 4

Print Recipe

Description

An aromatic and delicious meal.

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Ingredients

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For the Roast

• 4 Cornish hens
• 4 oranges, skin left on, cut into large wedges
• olive oil

 

For the marinade

• Finely grated zest of 1 orange, plus the juice of 4
• Finely grated zest and juice of 1 lime
• ⅓ cup balsamic vinegar
• ½ cup olive oil
• 6 garlic cloves, crushed
• Leaves from about 6 thyme sprigs
• 3 tbsp dried Greek oregano (rigani)
• Flaky sea salt and freshly ground black pepper

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Instructions

1. Mix all the marinade ingredients together, seasoning with salt and pepper. Put the Cornish hens, breast side-down, into the marinade, cover and refrigerate for a couple of hours, or overnight. Move the Cornish hens around every so often so all the sides get a chance to soak in the marinade.
2. Preheat the oven to 350 degrees.
3. Take the Cornish hens out of the marinade and put them into a roasting pan with the orange wedges. Drizzle a little extra oil over the oranges and season them. Roast in the oven for 50 minutes, spooning the marinade over everything as it cooks.
4. When the Cornish hens are cooked, drain off the pan juices, skim off the fat, and slightly reduce the juices in a saucepan by boiling for a few minutes, until you have something with the consistency of light gravy.
5. Serve the Cornish hens surrounded by the orange wedges, with the juices on the side.

Excerpted from Crazy Water, Pickled Lemons by Diana Henry (Aster). Copyright © 2002, 2024. / Photographs by Jason Lowe.

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