Gallery

Recipe Summary

prep:
5 mins
cook:
30 mins
total:
35 mins
Yield:
4 servings (serving size: 1 hen half )
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

    Advertisement
  • 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.

  • 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.

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

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

205 calories; fat 4.1g; saturated fat 1.1g; protein 24.5g; carbohydrates 15.6g; cholesterol 111mg; iron 1.3mg; sodium 417mg; calories from fat 18%; fiber 0.2g; calcium 18mg.
Advertisement
Advertisement