Description
Golden roasted Cornish hens paired with a hearty Brussels sprout panzanella salad, bursting with fresh herbs, crispy bread cubes, and tangy vinaigrette. A cozy and elegant dish for any occasion.
Ingredients
Scale
- 2 Cornish Hens (about 1.5 lbs each)
- 1 lb Brussels Sprouts, halved
- 4 cups day-old sourdough bread, cut into 1-inch cubes
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/2 cup fresh parsley, chopped
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly grease a roasting pan with olive oil.
- Toss Brussels sprouts with 2 tbsp olive oil, salt, and pepper. In a separate bowl, toss bread cubes with 1 tbsp olive oil.
- Place Cornish hens in the roasting pan. Season with salt, pepper, and garlic. Drizzle with olive oil. Optional: spatchcock for even cooking.
- Roast Brussels sprouts for 25 minutes until golden and tender. Toast bread cubes for 10–12 minutes until crispy.
- Combine roasted sprouts, cherry tomatoes, red onion, parsley, and toasted bread in a large bowl.
- Roast Cornish hens for 45–50 minutes, until internal temperature reaches 165°F. Let rest 10 minutes before serving.
- Whisk vinegar, garlic, remaining olive oil, salt, and pepper into a dressing. Toss with salad until well coated.
- Serve each hen alongside a generous helping of the panzanella. Garnish with parsley and extra dressing if desired.
Notes
- Let hens rest after roasting to keep juices sealed inside.
- Toss salad just before serving to maintain bread crunch.
- Marinate hens with herbs and lemon for deeper flavor.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 hen with salad
- Calories: 610
- Sugar: 6g
- Sodium: 510mg
- Fat: 34g
- Saturated Fat: 8g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 47g
- Cholesterol: 140mg
Keywords: Cornish hens, Brussels sprout salad, panzanella, roasted chicken, elegant dinner