Berry-Orange Game Hens: Summery, But Heats Up the House

I was considering grilling these instead of roasting them, but I'm glad I decided to roast them. This will be one of the recipes I keep on hand for a long time.
First, grate enough zest off an orange to measure about a teaspoon. Slice the orange in half widthwise and cut a thin from each half; quarter each thin slice. Take out two Cornish Game Hens and loosen the skin from the breasts and thighs; stick a quartered slice in each pocket that you have made. Season the hens with seasoned salt and pepper, put the hens in a roasting pan, and roast the hens in a preheated 350 degree oven for 40 minutes. Meanwhile, combine grape juice, strawberry jam, and juice from the remainder of the orange in a saucepan; bring it to a boil, reduce heat, and simmer until thickened. Add the zest; if you add the zest too soon, your sauce will get bitter, so make sure to add it once the sauce is thickened and not before. Once the forty minutes are up on the hens, baste them in the sauce by pouring the sauce over the top of them. Roast the chickens for another 10 to 20 minutes or until the chickens measure 165 degrees for at least fifteen seconds.
I served this with baked potatoes and corn. I really liked it, and Will liked it so well that he actually ate the skin. He never eats skin because he doesn't like the texture of fat.