Prep Time
5 Mins
Cook Time
30 Mins
Yield
4 servings (serving size: 1 hen half )

How to Make It

Step 1

Preheat oven to 475°.

Step 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.

Step 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.

Step 4

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

Step 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

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