Ingredients

• 1 large onion, cut into 1/2-inch rounds
• 1 large orange, cut into 1/2-inch rounds
• 2 Cornish game hens, about 1 1/2 pounds each, cut in half, backbone removed (see Tip)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup orange marmalade
• 2 teaspoons minced fresh ginger
• 1 teaspoon dried tarragon
• 1/8 teaspoon cayenne pepper
• 2 tablespoon water

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Cooking Directions

Step 1

Preheat oven to 450°F. Coat a roasting pan or rimmed baking sheet with cooking spray. Place onion and orange rounds in the pan. Place hens, skin-side up, on top; rub with oil and sprinkle with salt and pepper. Bake the hens until the juices run clear and an instant-read thermometer inserted in the center of the breast registers 170°F, 30 to 35 minutes.

Step 2

Meanwhile, combine marmalade, ginger, tarragon and cayenne. Remove hens from oven. Set oven to broil and place a rack 6 inches from the heat source. Brush the hens with marmalade mixture. Broil until glaze is lightly browned, 2 to 3 minutes.

Step 3

Transfer the hens to a serving platter or plates. Remove all but one orange slice from the pan and place over medium heat. Add water and bring to a simmer, using the orange slice as a spatula to scrape up any browned bits. Pour this pan sauce over the hens.