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Cornish Hens, Horseradish-Cheddar Potatoes & Cress Salad with Apples

Cornish Hens, Horseradish-Cheddar Potatoes & Cress Salad with Apples



  • 2 Cornish game hens

  • Olive oil, for drizzling

  • Salt and pepper

  • 1 tbsp. (a palmful) fresh

  • 1 tsp. (1/3 palmful) granulated

  • ½ tsp. granulated garlic


  • 3 starchy potatoes (such as

  • Salt

  • 1 cup (about 2 oz.) grated

  • ⅓ cup half-and-half

  • 3 tbsp. chopped fresh chives

  • 1 rounded tbsp. prepared

  • 1 tbsp. butter


  • 4 to 5 cups upland cress or

  • 2 scallions, thinly sliced

  • 1 apple (such as

  • Juice of 1 small lemon (about 3 tbsp.)

  • EVOO, for drizzling


  • Step 1

    Arrange a rack one notch above the center of the oven; preheat to 500°. Place a wire rack inside a rimmed baking sheet lined with foil for easy cleanup.

  • Step 2

    Using poultry or kitchen shears, remove the backbone from each hen by cutting along either side of it [1, above]; discard. Open the birds and turn skin-side up on a worksurface; press on the breastbone to flatten [2, above]. Drizzle with oil and season the birds with salt, pepper, the thyme, granulated onion, and granulated garlic. Place, skin-side up, on the prepared rack and into the oven. Reduce the temperatureto 475° and roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°, 20 to 22 minutes.

  • Step 3

    Meanwhile, place the potatoes in a medium saucepan, cover with water, and bring to a boil. Salt the water liberally and cook until tender, about 10 minutes. Drain and push the potatoes through a potato ricer back into the hot pot, or return to the pot and mash with a potato masher. Stir in the cheese, half-and-half, chives, horseradish, and butter; cover to keep warm.

  • Step 4

    In a large bowl, toss the cress, apple, and scallions with the lemon juice and EVOO.

  • Step 5

    Serve the birds on platters withthe potatoes and salad alongside.