Orange-Rosemary Cornish Hens

I wanted to make a romantic dinner for two. I saw this recipe in First Magazine (2/16/09 issue) and thought it would be very simple to make and I already had the ingredients on hand.

2-Tbs. butter

1 orange, zested and quarterered

2-Tbs. orange juice

1-Tbs. chopped fresh parsley

1/2-Tbs. chopped fresh rosemary

2 Cornish game hens (about 1 lb. each)

• Heat oven to 375 degrees F. In small saucepan over medium heat, cook butter 30 sec., or until melted. Stir in 1/2-tsp. orange zest, orange juice, parsley and rosemary. Cook 1 min., or until heated.
• season hens with salt and pepper, if desired. Divide orange quarters among hen cavities. Tie together legs of each hen. Placed hens on rack set in roasting pan.
• Roast hens 1 hr., or until thermometer inserted in thigh, not touching bone, reads 175 degrees F, brushing with orange-herb mixture after 30 min. Remove from oven; brush with remaining herb mixture. Let hens sit 10 minutes before serving.