Apple Balsamic & Dijon Roasted Cornish Hens

Cornish hens are tender, cook quickly, and soak up marinades and seasonings perfectly. We coat them in a seasonal roasting sauce made with Red Apple Dark Balsamic, Porcini & Sage Infused Olive Oil, Spiced Maple Rub, and Dijon mustard, creating a flavorful and easy fall meal that is both simple and delicious.

Ingredients: 

½ cup Edmond Fallot Dijon Mustard 

3 tablespoons Red Apple Dark Balsamic 

3 tablespoons Porcini & Sage Infused Olive Oil, plus extra for drizzling  

4 garlic cloves, peeled and minced 

1 teaspoon Spiced Maple Rub 

1 teaspoon Fleur de Sel 

½ teaspoon Smoked Paprika 

2 whole Cornish hens 

1 pound baby yellow potatoes 

3 to 4 small yellow onions, peeled and halved 

Fresh thyme and apple slices, for garnish 

Directions:

Preheat the oven to 425°F and whisk together mustard, Red Apple Dark Balsamic, Porcini & Sage Infused Olive Oil, garlic, Spiced Maple Rub, salt, and Smoked Paprika to make a flavorful roasting sauce. Rinse and pat dry Cornish hens, then coat them thoroughly with the sauce. Arrange potatoes and onions in a roasting pan, drizzle with Porcini & Sage Infused Olive, and place the hens on top, breast-side up. Roast for 30 minutes, reduce the heat to 375°F, and continue roasting for another 30 minutes until the hens reach 165°F. Let rest for 10 minutes, then halve and serve with the roasted potatoes and onions, garnished with fresh thyme and apples. Serves 4 to 6.