Recipe: Roast Cornish Hen

A while back I decided to make a couple of roasted cornish hens, which are like chickens but smaller. The preparation is straight forward much like any other full roast bird, simply placing the thawed, trussed and seasoned-to-taste bird in a lightly oiled baking dish, putting it in an over preheated to 350F for around one hour until fully cooked, occasionally ladling the juices from the pan on top to prevent burning.

I chose to garnish with skewered and roasted cherry tomatoes, which cooked quickly in a separate tray in the oven, preferably until lightly charred and ready to burst in your mouth. The iceberg lettuce and bit of cheese salad on the side provided some much needed texture to the dish.