Hens
1 Cornish hen (1 1/4 pound)
1 tablespoon orange juice concentrate
1 tablespoon lemon juice
3 teaspoons Worcestershire sauce
3 teaspoons honey or sugar
3 teaspoons fresh thyme
OR
1/2 teaspoon dried thyme
Potatoes
1/4 pound unpeeled red potatoes, cut into large pices
1/4 pound unpeeled sweet potatoes, cut into large cubes
1 tablespoons olive oil
1 tablespoon fresh thyme sprigs
OR
1 teaspoon dried thyme
1/4 teaspoon coarse or regular salt
1/4 teaspoon black pepper
Sauce
1/2 tablespoon cornstarch dissolved in 1/2 tablespoon water
1/4 teaspoon coarse or regular salt

Hens
Split down center through breast. Place skin side down in foil lined 9x13 inch baking pan. Combine remaining ingredients except for thyme. Pour evenly over hen. Cover and refrigerate up to 1 day, turning occasionally. Remove from refrigerator 30 minutes before cooking. Turn over, brush with marinade and sprinkle on thyme.
Potatoes
Toss together all ingredients. Place in foil lined roasting pan. Heat oven to 400°F. Place pan with potatoes on top rack and hens in center of oven. Bake for 40 minutes till vegetables are fork-tender and meat is no longer pink near bone (180°F). Stir potatoes and baste hens with marinade halfway through cooking time. Transfer hens and potato mixture to serving platter. Cover and keep warm.
Sauce
Strain cooking juices from hens into 4 cup glass measure. Defat and add water or chicken broth to equal 2 cups. Pour into saucepan. Add salt. Bring to boil. Stir in dissolved cornstarch mixture. Boil, stirring constantly till sauce is thickened. Serve hens with sauce.