Active Time

　　15 minutes

　　Total Time

　　1 1/4 hours

　　

Ingredients

Makes 4 servings

　　2 (1 1/2-lb) Cornish game hens, halved lengthwise and backs removed

　　1/4 cup fresh orange juice

　　2 tablespoons soy sauce

　　1 tablespoon white-wine vinegar

　　1 teaspoon honey

　　1/8 teaspoon minced peeled fresh ginger

　　1/4 teaspoon salt

　　

Step 1

Put oven rack in upper third of oven and preheat oven to 400°F.

　　

Step 2

Pat hens dry and whisk together remaining ingredients in a small bowl.

　　

Step 3

Marinate hens in orange juice mixture in a sealed bag, chilled, 15 minutes.

　　

Step 4

Transfer hens, skin sides up, with marinade to a 13- by 9- by 3-inch roasting pan and roast, basting with juices every 10 minutes, for 30 minutes. After third basting, roast hens until skin is golden and juices run clear when a thigh is pierced, about 15 minutes more. Transfer hens to a platter and drizzle liberally with pan juices.