Spray a small saucepan with nonstick cooking spray. For sauce, cook onion and garlic in the saucepan until onion is tender.
In a small bowl stir together chicken broth, orange peel, orange juice, honey, and cornstarch. Stir into onion mixture in saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Set aside 1/2 cup of the sauce.
In a shallow roasting pan place each hen half atop one orange wedge. Baste with some of the remaining sauce.
Roast in a 375 degree F oven for 45 minutes to 1 hour or until tender (180 degrees F). Baste hen halves with remining sauce after 30 minutes.
Transfer hen halves to a serving platter. Serve with reserved sauce. If desired, garnish with orange slices and parsley. Makes 6 servings.