Fig & Rosemary Sticky Glazed Cornish Hens
Prep Time: inutes
Cook Time: inutes
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Sweet and savory, these Cornish Hens are perfect for a romantic dinner for two or a celebratory dinner. They make serving a breeze, everyone gets their own special little chicken!
- 2 Bell & Evans Cornish Hens
- 1/4 Cup Butter, softened
- 3 Cloves Garlic, minced
- 1 ½ TB fresh rosemary leaves, minced
- 2 tsp Salt
- 1 tsp Pepper
- 1/2 Cup Balsamic glaze
- 2/3 Cup Fig preserves
- 8 - 10 small new potatoes, washed and dried
- 1 TB Olive oil
- 1 tsp Rosemary leaves, minced
- Salt and pepper, to taste
- Heat oven to 400°F. Place a wire rack on a baking sheet; coat rack with cooking spray.
- Combine butter and half of the garlic, rosemary, salt and pepper in a small bowl.
- Tie ends of cornish hen legs together with twine. Rub herbed butter over hens. Set hens wing side up on wire rack on baking sheet.
- Add balsamic glaze, preserves, remaining garlic and herbs to a small saucepan and bring to a boil; cook until slightly thickened, stirring occasionally.
- Meanwhile, cut potatoes in half. Place potatoes in a small bowl and toss with olive oil, rosemary, salt and pepper. Spread on a parchment lined baking sheet and place in the oven to roast with the hens.
- Brush hens lightly with glaze, reserving rest for basting.
- Bake at 400°F for 15 minutes. Flip hens and brush with additional fig & rosemary glaze. Bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165° F, brushing with fig & rosemary mixture every 10 minutes.
- Remove hens and potatoes from oven. Let stand 5 minutes. Serve.