Cornish Hens, Horseradish-Cheddar Potatoes & Cress Salad with Apples

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

• 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.