Ingredients
2
tbsp chopped mixed fresh herbs (such as thyme, parsley, and mint)
1
large Cornish game hen, halved lengthwise (about 1 1/2 pounds)
1
1/2 tbsp butter, room temperature
1/2
cup low-salt chicken broth
Directions
1.
Preheat oven to 450°F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.
2.
Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.
3.
Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry, and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.
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