Roasted Cornish Hen with Panzanaella Dressing and Sauteed Broccolini

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  • Yield: 4 servings
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1 loaf sour dough bread (8 cups) cut into 1/4-inch cubes

3 tablespoons olive oil

2 cups diced canned tomatoes, drained

3 cloves garlic, minced

1/4 cup chopped parsley

2 tablespoons chopped fresh rosemary


Pinch red pepper flakes

Roasted Garlic Cornish Hens:

1 bunch rosemary

2 Cornish hens

1 head roasted garlic, cloves removed and mashed to a paste

2 tablespoons olive oil

Salt and freshly ground pepper

Sauteed broccolini:

3 tablespoons olive oil

2 cloves garlic, finely sliced

1 1/2 pounds broccollini, trimmed, blanched, shocked in cold water and drained

Salt and freshly ground pepper


  1. Dressing: Preheat oven to 375 degrees F. Spread the bread cubes on a baking sheet and bake in the oven until golden brown, about 8 to 10 minutes. Grease a 2 quart high-sided baking dish with olive oil. Combine the tomatoes, garlic, parsley, and rosemary in a large bowl and season with salt and red pepper flakes. Add the toasted bread cubes and the olive oil and stir to combine. Place the mixture into the baking dish, cover with foil and bake for 20 minutes. Remove the foil and continue baking until the dressing is crisp and golden brown, about 10 minutes longer.
  2. Roasted Garlic Cornish Hens: Preheat oven to 450 degrees F. Divide the rosemary in half and place in the cavity of the hens and tie the legs together with butcher's twine. In a small bowl, mix together the garlic paste and the olive oil. Rub the mixture over the hens and season with salt and pepper, to taste. Place the hens in a saute pan, with a heat-resistant handle, and sear on all sides. Put in the oven and roast until just cooked through, about 35 to 40 minutes. Let rest for 10 minutes. Pour off the fat from the roasting pan and add any accumulated juices from the hen.
  3. Sauteed broccolini: Heat oil in large saute pan over medium heat. Add the garlic and cook for 1 minute. Add broccolini and saute for 2 minutes. Season with salt and pepper, to taste.