Herb-Roasted Cornish Hens with Bread Salad

The delicious pan juices from the roasted Cornish hens moisten a delectable bread salad with ingredients such as pine nuts and dried tart cherries.

Serves: 4
20 mins Prep time 30 mins Cook time
20 mins Prep time
30 mins Cook time
  • Preheat oven to 450°F. Mix thyme, rosemary, sea salt and pepper in small bowl. Brush hens with 1 tablespoon of the oil. Place hens in shallow roasting pan. Rub 4 teaspoons of the seasoning mixture all over hens. Reserve remaining seasoning mixture

  • Roast 30 minutes or until hens are cooked through

  • Meanwhile, place bread cubes in large bowl. Drizzle with 1 tablespoon of the remaining oil; toss to coat well. Arrange bread cubes in single layer on baking sheet. Bake in oven with hens 7 minutes or until lightly toasted, stirring halfway through cooking time. Remove from oven. Set aside

  • Heat large deep skillet on medium heat. Add pine nuts; cook and stir 3 to 4 minutes or until toasted and golden brown. Remove from skillet. Set aside

  • Heat 1 tablespoon of the remaining oil in same skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. Add bread cubes, chicken stock, remaining 3 tablespoons oil, vinegar and reserved seasoning mixture; cook and stir until well blended. Stir in green onions, cherries and pine nuts. Remove skillet from heat. Cover to keep warm

  • Remove hens from oven, tilting hens so drippings drain into pan. Transfer hens to cutting board. Let stand 10 minutes. Drizzle 2 tablespoons of the drippings over bread salad in skillet; toss to coat well. Place bread salad on serving platter. Cut hens in half lengthwise. Serve hens over bread salad

Nutrition information

(Amount per serving)

  • 821Calories: 821Cholesterol: 211mg
  • Sodium: 985mgProtein: 43g
  • Total Fat: 53gFiber: 6g
  • Carbohydrate: 43g