Ingredients
Hens
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
Potatoes
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
Salad
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
Directions
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.
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