Description
An aromatic and delicious meal.
Ingredients
Scale
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
Instructions
- 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.
- Preheat the oven to 350 degrees.
- 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.
- 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.
- Serve the Cornish hens surrounded by the orange wedges, with the juices on the side.