Apricot and Mustard Glazed Cornish Hens

Apricot and Mustard Glazed Cornish Hens

Roasted Cornish hens get a sticky-sweet glaze of apricot preserves and sharp Dijon mustard.

Total 1 hr 35 min Makes 4 servings Calories 560/serving

Dietary

Wheat free, Nut free, Halal

Allergens

Dairy

These whole Cornish hens roast until the skin turns deeply golden and burnished under a glaze of apricot preserves, Dijon mustard, and a splash of vinegar. The glaze caramelizes in the oven's final minutes, balancing sweet and tangy notes against the rich dark meat. It's an elegant option for a small dinner party or a special weeknight meal that still comes together in under two hours.

Ingredients

  • 2 Cornish hens (1 1/4 to 1 1/2 pounds each)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon dried thyme
  • 3 cloves garlic, minced
  • 1/2 cup apricot preserves
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon unsalted butter, melted
  • 1/2 lemon, halved

Method

  1. Remove the hens from the refrigerator and let them sit at room temperature for 20 minutes. Preheat the oven to 400°F.

  2. Pat the hens dry with paper towels. Rub each hen all over and under the skin with olive oil, then season with salt, pepper, thyme, and minced garlic.

  3. Squeeze the lemon halves into the cavity of each hen, then tuck the squeezed lemon halves inside. Tie the legs together with kitchen twine and place the hens breast-side up on a rack in a roasting pan.

  4. Roast the hens in the preheated oven for 30 minutes.

  5. While the hens roast, whisk together the apricot preserves, Dijon mustard, cider vinegar, and melted butter in a small bowl until smooth.

  6. Remove the hens from the oven and brush generously with the apricot-mustard glaze, coating the skin evenly.

  7. Return the hens to the oven and roast for another 20 minutes, brushing with more glaze halfway through.

  8. Brush the hens with the remaining glaze and roast until the skin is deeply golden and a thermometer inserted into the thickest part of the thigh reads 165°F, about 15 more minutes.

  9. Remove the hens from the oven, tent loosely with foil, and let rest for 10 minutes before cutting in half or carving.

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    Apricot and Mustard Glazed Cornish Hens

    These whole Cornish hens roast until the skin turns deeply golden and burnished under a glaze of apricot preserves, Dijon mustard, and a splash of vinegar. The glaze caramelizes in the oven's final minutes, balancing sweet and tangy notes against the rich dark meat. It's an elegant option for a small dinner party or a special weeknight meal that still comes together in under two hours.

    1 hr 35 min 4 servings 560 cal

    Ingredients

    • 2 Cornish hens (1 1/4 to 1 1/2 pounds each)
    • 2 tablespoons olive oil
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper, freshly ground
    • 1 teaspoon dried thyme
    • 3 cloves garlic, minced
    • 1/2 cup apricot preserves
    • 2 tablespoons Dijon mustard
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon unsalted butter, melted
    • 1/2 lemon, halved

    Method

    1. 1

      Remove the hens from the refrigerator and let them sit at room temperature for 20 minutes. Preheat the oven to 400°F.

    2. 2

      Pat the hens dry with paper towels. Rub each hen all over and under the skin with olive oil, then season with salt, pepper, thyme, and minced garlic.

    3. 3

      Squeeze the lemon halves into the cavity of each hen, then tuck the squeezed lemon halves inside. Tie the legs together with kitchen twine and place the hens breast-side up on a rack in a roasting pan.

    4. 4

      Roast the hens in the preheated oven for 30 minutes.

    5. 5

      While the hens roast, whisk together the apricot preserves, Dijon mustard, cider vinegar, and melted butter in a small bowl until smooth.

    6. 6

      Remove the hens from the oven and brush generously with the apricot-mustard glaze, coating the skin evenly.

    7. 7

      Return the hens to the oven and roast for another 20 minutes, brushing with more glaze halfway through.

    8. 8

      Brush the hens with the remaining glaze and roast until the skin is deeply golden and a thermometer inserted into the thickest part of the thigh reads 165°F, about 15 more minutes.

    9. 9

      Remove the hens from the oven, tent loosely with foil, and let rest for 10 minutes before cutting in half or carving.