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Easy Cuban Roasted Cornish Hens Recipe

Easy Cuban Roasted Cornish Hens Recipe

Small Cornish hens are marinated in a Cuban mojo-style blend of sour orange, garlic, olive oil, cumin, and oregano, then roasted until juicy and golden. This dinner recipe makes four servings and is ideal for a festive weeknight meal or relaxed dinner party.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 2 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Cuban Mojo Marinade
  • 1/2 cup Sour orange juice
  • 1/4 cup Olive oil
  • 8 cloves Garlic cloves, finely minced or mashed
  • 1 1/2 teaspoons Ground cumin
  • 1 teaspoon Dried oregano, preferably Cuban or Mediterranean
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 tablespoon Fresh lime juice, optional if sour orange is unavailable or not very tart
Main Ingredients
  • 4 hens, about 1 1/4 to 1 1/2 pounds each Cornish game hens, thawed
Optional Additions
  • 1 small onion Small onion, thinly sliced
  • 1 fruit Orange or lime, cut into wedges for serving

Method
 

Step-by-Step
  1. Pat the thawed Cornish hens dry, remove any giblets, and trim away excess fat. For more even cooking, lightly press the breastbone to flatten each hen, or split the hens in half.
  2. Whisk together the sour orange juice, olive oil, garlic, cumin, oregano, kosher salt, black pepper, and lime juice if needed. Place the hens in a nonreactive dish or resealable bag, pour the marinade over them, and turn to coat.
  3. Cover the dish or seal the bag and refrigerate for at least 2 hours, preferably overnight. Turn the hens once or twice during marination so the citrus-garlic mixture seasons every surface.
  4. Let the hens stand at room temperature for about 20 to 30 minutes before roasting. For crisper skin, pat them thoroughly dry after marinating and leave them uncovered in the refrigerator for several hours or overnight before this step.
  5. Preheat the oven to 425°F and arrange the hens breast-side up in a roasting pan or on a rimmed sheet pan. Scatter the sliced onion around them if using, then roast at 425°F for 15 minutes.
  6. Reduce the oven temperature to 375°F and continue roasting for approximately 35 to 50 minutes, depending on the size of the hens. Baste once or twice with the pan juices, taking care not to let too much oven heat escape.
  7. Check the thickest part of the thigh with an instant-read thermometer; the hens are ready when it reaches 165°F and the juices run clear. Transfer the hens to a platter and let them rest for 10 minutes before serving.
  8. Spoon the garlic-citrus pan juices over the rested hens and serve with orange or lime wedges. If you want to serve leftover marinade as a sauce, strain it and boil it separately for at least 1 minute before serving.

Notes

Do not use the raw marinade as a sauce. Use strained pan juices instead, or boil the marinade separately for at least 1 minute. Hens vary in size, so rely on a thermometer rather than cooking time alone.