Honey Dijon Cornish Hens Or Chicken

• 1 whole Cornish hens, split (about 2 1/2 pounds total) or (2 1/2 lb) chicken, cut up
• 2/3 cup Grey Poupon Dijon Mustard
• 1/3 cup honey
• 1/4 cup lemon juice
• 2 tablespoons minced onions
• 1/4 teaspoon fresh rosemary, minced
• 1/2 cup chicken broth or 1/2 cup low sodium chicken broth
• 1 teaspoon cornstarch
• 6 slices lemons, halved
• hot cooked long grain and wild rice blend

1. Place cornish hens or chicken pieces on rack in roasting pan.
2. Bake at 350u0b0F for 30 minutes.
3. Meanwhile, in small bowl, blend mustard, honey, lemon juice, onion and rosemary.
4. Use 1/3 cup mustard mixture to brush over hens or chicken.
5. Bake for 30 to 40 minutes more or until done.
6. In small saucepan, blend remaining mustard mixture, chicken broth and cornstarch.
7. Cook over medium heat until mixture thickens and begins to boil.
8. Add lemon slices; cook for 1 minute.
9. Keep warm.
10. Serve hens or chicken with rice and heated mustard sauce. Garnish as desired.

cornish hens, mustard, honey, lemon juice, onions, fresh rosemary, chicken broth, cornstarch, lemons, rice

Taken from www.food.com/recipe/honey-dijon-cornish-hens-or-chicken-465041 (may not work)