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Roasted Cornish Hens with oranges, rosemary, and soy sauce

Orange Rosemary Roasted Cornish Hens

Orange Rosemary Roasted Cornish Hens are also perfect to make for intimate dinners or holiday dinners like Thanksgiving and Christmas. 
Course Main Course
Cuisine American, French
Keyword Orange Rosemary Roasted Cornish Hens
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 2
Calories 431kcal
Author Jennifer Quisenberry


  • Cutting Board
  • Chef's Knife
  • Baking Dish
  • Citrus Squeezer


  • 2 Cornish Hens defrosted
  • 2 large Navel Oranges
  • 4 sprigs Rosemary
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Soy Sauce


  • Preheat oven to 400 degrees F.
  • Slice one orange into rounds and place in the bottom of the baking dish.
  • Place the sprigs of rosemary on top of the orange slices. Place the Cornish hens on top of the oranges and rosemary.
  • Cut the second orange into quarters. Squeeze the juice of two of the quarters over the hens. Add salt and pepper.
  • Place the last two orange quarters inside of the Cornish hens (one in each hen) along with a sprig of rosemary.
  • Bake for an hour and a half until juices run clear.
  • Place soy sauce on top of chicken and broil for 5 to 8 minutes on high to darken and crisp the skin. Serve with stuffing and roasted carrots.


Please note that nutrition facts are subject to change based on your choice of ingredients.