roasted cornish hen

From Executive Chef Michael Sherman of The Greens at Greenwich in Greenwich, CT 

“An intimate dinner for two, bringing back memories of long-ago holidays, with a savory roasted Cornish hen,” says Maria Scaros, Executive Director of The Greens.


  • 1 Cornish hen
  • 2 whole cloves garlic
  • 1 Tbsp Dijon mustard
  • 1 bunch thyme
  • 1 bunch parsley
  • 1 tspn dry oregano
  • 3 Tbsp of olive oil
  • salt and pepper


Brush Cornish hen with the Dijon mustard.
Chop up the thyme and parsley and stuff the hen with three-quarters of the herbs and both garlic cloves.
Combine salt, pepper and oregano and season the skin of the hen generously.
Drizzle olive oil over hen. Roast in oven at 375°F for about 45 minutes. Let rest and serve with your choice
of favorite holiday side dishes.
Serves one or two (Cut hen in half for two portions.)


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