Glazed Cornish hens with roasted apricots

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10 min


1 h 10 min


4 Servings

Glazed Cornish hens with roasted apricots

Photo, Angus Fergusson.


  • 2 tbsp butter , at room temperature
  • 1/2 tsp paprika
  • 2 frozen Cornish hens , about 750 g each
  • 4 apricots , halved and pitted
  • 2 tbsp apricot jam


  • Preheat oven to 400F. Stir butter with paprika in a small bowl. Set aside.
  • Wash and dry hens well. Discard giblets. Rub paprika butter under and over skin of hens. Transfer to a 9 × 13-in. baking dish. Tuck wings under hens. Scatter apricots around the sides of baking dish.
  • Roast in centre of oven until golden-brown, about 30 min. Stir apricot jam with 1 tbsp hot water, then brush over hens. Continue roasting until a thermometer inserted into thickest part of thigh reads 170F, 10 to 15 more min. Transfer hens to a cutting board. Tent loosely with foil and let rest at least 5 min before serving. Cut each hen in half through the breastbone. Lay halves on 4 plates. Add a couple of apricot pieces to each and spoon about 1 tbsp pan juices overtop.

Nutrition (per serving)

  • Calories
  • 486,
  • Protein
  • 36 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 33 g,
  • Fibre
  • 1 g,
  • Sodium
  • 141 mg.
Wine Pairings

Pink wines are the go-to for summer entertaining, but there’s no need to wait for the hot weather to serve food-friendly rosé. Hints of raspberry, strawberry and mint set off the sweet fruit and savoury spices of Glazed Cornish Hens with Roasted Apricots, and a creamy finish makes it especially company-worthy.
Marqués de Cáceres Rioja Rosado, Spain, $17.


We tied the legs of our hens for the photo, but the recipe turns out just as well without doing so.