Roasted Cornish Hens with Fig–Orange–Thyme Pan Sauce

Prep Time
20 mins
Cook Time
45 mins
Servings
8

Ingredients

  • Cornish hens — 4 whole (1 1/2–2 lb each), halved (8 halves total)
  • Kosher salt — ~2 1/2 Tbsp (for dry brine), freshly ground black pepper
  • Soft unsalted butter — 3 Tbsp
  • Dijon mustard — 2 Tbsp
  • Fresh thyme leaves — 2 Tbsp
  • Orange zest — from 2 oranges
  • Shallots — 6 large, halved
  • Fresh figs — ~2 lb (16–20), halved
  • Dry white wine — 1 cup
  • Low-sodium chicken stock — 1 cup
  • Fresh orange juice — 1/2 cup
  • Honey — 2 tsp
  • Cold unsalted butter — 2 Tbsp (to finish sauce)

Instructions

  1. Night before: pat hens dry and season all over with kosher salt (and pepper). Refrigerate uncovered to dry-brine.
  2. Heat oven to 425°F. Toss shallots with a little oil on a large rimmed sheet pan. Whisk soft butter, Dijon, thyme, and orange zest; brush over hens. Arrange hens skin-side up over shallots.
  3. Roast 25–30 minutes. Add halved figs to the pan and continue roasting 10–12 minutes more, until skin is crisp and the thickest part reads 160–165°F. Transfer hens and figs to a warm platter to rest.
  4. Pan sauce: set roasting pan over medium heat. Deglaze with white wine, scraping brown bits; reduce by half. Add stock, orange juice, and honey; simmer 4–5 minutes. Off heat, whisk in cold butter. Adjust seasoning and spoon over hens with roasted figs and shallots.