ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Chutney-Glazed Cornish Hens

Prep time 5 mins
Cook time 30 mins
Yield 4 servings (serving size: 1 hen half )

Ingredients

  • 2 (1 1/4-pound) Cornish hens
  • Cooking spray
  • 1/3 cup mango chutney
  • 2 1/2 tablespoons lemon juice
  • 1 teaspoon curry powder

Nutrition Information

  • calories 205
  • fat 4.1 g
  • satfat 1.1 g
  • protein 24.5 g
  • carbohydrate 15.6 g
  • cholesterol 111 mg
  • iron 1.3 mg
  • sodium 417 mg
  • caloriesfromfat 18 %
  • fiber 0.2 g
  • calcium 18 mg

How to Make It

  1. Preheat oven to 475°.

  2. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Remove skin; trim excess fat. Split hens in half lengthwise. Place hen halves, meaty sides up, on a foil-lined jelly-roll pan coated with cooking spray.

  3. Combine chutney, lemon juice, and curry powder in a small saucepan; bring to a boil over medium-low heat. Remove from heat. Brush half of glaze evenly over hen halves.

  4. Bake at 475° for 27 to 30 minutes or until done, basting with remaining glaze after 15 minutes.

  5. Note: Get the butcher to halve the Cornish hens while they're frozen, or once they're thawed, use kitchen shears to cut the hens in half.

Oxmoor House Healthy Eating Collection