Little Chicken a la Orange

When Dirk and I first got married we were walking through the grocery store and  I saw a "little chicken." He corrected me with the proper term "Cornish Game Hen."   I was so intrigued and they were only $2 so we brought them home. I was quite the "little chicken" around them and made him cook them. I almost passed out when he sliced them in half right before eating. (I wouldn't recommend it if you've got a sensitive appetite.)

The other day they were having a sell on them again, but this time I was brave and decided to cook something up.


 Little Chicken a la Orange


Serves 4 (1/2 a 1 lb bone-in chicken)
Prep Time: 5 min
Cook Time: 1 hour 15 min
Calories: 420 (save calories by using chicken breast or removing the skin)


2 Cornish Game Hens (usually found in the freezer section)
3 T. Olive Oil
1 t. Salt
1 t. Cardamon
4 T Orange Marmalade


Defrost the Cornish Game Hens in the fridge (overnight) or cool water (2-3 hours). Preheat the oven to 350. Coat a roasting pan in a thin layer of PAM to prevent anything from sticking. Arrange the chickens on the roasting pan. Brush 1 T of olive oil over chicken.  Bake for 1 hour. In the meantime, mix the rest of the oil, salt, cardamon, and orange marmalade together. Remove chicken from the oven and coat the chicken in the orange sauce. Continue baking for 15 min or until internal temperature reaches 160. Let it rest 10 min before eating.


Serve it with an herb brown rice couscous, a baked sweet potato (they can cook in the same oven in about the same amount of time), and a fresh garden salad for a complete and nutritious meal.