• 2 oranges, zested, juiced
  • 2 limes, zested, juice
  • 1/2 cup honey
  • 1 teaspoon salt
  • 1 teaspoon black pepper, ground
  • 6 cornish hens
  • 1/2 cup olive oil


  1. Preheat the oven to 375° F.
  2. Combine the orange zest and juice, the lime zest and juice, and the honey, salt, and pepper in a small bowl. Cover and refrigerate until ready to use.
  3. Remove the Cornish hens from their packages and pat dry with paper towels.
  4. Place the hens side by side in a roasting pan, but try to keep them from touching. If a second roasting pan is needed, use it. Then rub the hens down with olive oil.
  5. Roast the hens for about 1 hour and 15 minutes. After the first 30 minutes, brush them with a portion of the citrus glaze. Repeat the glaze application several times during the last 30–45 minutes of cooking.
  6. The hens are ready when the juices run clear and a meat thermometer reads 165° F when inserted into the thickest part.
  7. These can be prepared the day before, stored in the fridge overnight, and reheated. To reheat, place the hens in a preheated 300° F oven and tent with foil to prevent over browning. Bake for about 20–25 minutes. Don't use a microwave, which will dry out the meat.