Roasted Cornish Hens With Toasted Breadcrumbs

Serving 6 people

50 min


  • anchovy 2 anchovy fillets, soaked in cold water for 2 minutes, patted dry, and chopped
  • bread crumbs 1 cup toasted coarse bread crumbs
  • capers 1 tablespoon capers, chopped
  • cornish hens 6 Cornish hens, halved (1 to 1 1/2 pounds each)
  • fresh parsley 1/4 cup chopped fresh parsley
  • fresh rosemary 1/2 teaspoon chopped fresh rosemary
  • fresh thyme 1/2 teaspoon chopped fresh thyme
  • garlic clove 1 garlic clove, minced
  • lemon zest 1 tablespoon lemon zest
  • olive oil 7 tablespoons extra-virgin olive oil
  • salt and pepper Salt and freshly ground black pepper
  • scallion 1 scallion, white and green parts, thinly sliced
  • white wine vinegar 2 tablespoons white wine vinegar
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How to make it

  1. Preheat the oven to 450°F (230°C).
  2. Arrange the hen halves in a single layer, skin side up, on a baking sheet.
  3. Brush the skin with 1 tablespoon of the olive oil and sprinkle with salt and pepper.
  4. Roast the hens until an instant-read thermometer inserted into the thickest part of the thigh registers 170°F (76°C), 30 to 35 minutes.
  5. Meanwhile, in a bowl, whisk the vinegar and remaining 6 tablespoons olive oil together.
  6. Add the bread crumbs, parsley, scallion, anchovies, capers, lemon zest, garlic thyme, and rosemary and toss together. Season with salt and pepper.
  7. Remove the hens to a platter, top with the toasted bread crumb mixture, and serve immediately.