Glazed Cornish Hens With Roasted Apricots
2
- Prep Time10 min
- Total Time1 h 10 min
- Makes4 Servings
(Photo: Angus Fergusson)
Ingredients
2 tbsp butter, at room temperature
1/2 tsp paprika
2 frozen Cornish hens, about 750 g each
4 apricots, halved and pitted
2 tbsp apricot jam
Instructions
Preheat oven to 400F. Stir butter with paprika in a small bowl. Set aside.
Wash and dry hens well. Discard giblets. Rub paprika butter under and over skin of hens. Transfer to a 9 × 13-in. baking dish. Tuck wings under hens. Scatter apricots around the sides of baking dish.
Roast in centre of oven until golden-brown, about 30 min. Stir apricot jam with 1 tbsp hot water, then brush over hens. Continue roasting until a thermometer inserted into thickest part of thigh reads 170F, 10 to 15 more min. Transfer hens to a cutting board. Tent loosely with foil and let rest at least 5 min before serving. Cut each hen in half through the breastbone. Lay halves on 4 plates. Add a couple of apricot pieces to each and spoon about 1 tbsp pan juices overtop.
Nutrition (per serving)
Calories 486, Protein 36g, Carbohydrates 11g, Fat 33g, Fibre 1g, Sodium 141mg.
Note:
We tied the legs of our hens for the photo, but the recipe turns out just as well without doing so.
Get the rest of our easy one-hour spring menu.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.