Weeknight Deviled Cornish Hen

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cornish hens, cut down the back with kitchen shears to butterfly (1 1/2 to 2 pounds each)
• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons dried thyme leaves
• 1/4 cup dry plain breadcrumbs
• salt & fresh ground pepper
• 1/4 cup dijon mustard

Recipe

• 1 adjust rack to lowest position and heat oven to 425 degrees.
• 2 meanwhile, heat oil in a small skillet over medium-high heat. add thyme and bread crumbs; toast until fragrant and golden, a couple of minutes.
• 3 lightly sprinkle hens all over with salt and pepper. place on a rimmed baking sheet large enough for them to comfortably fit in a single layer. brush hens with mustard and sprinkle with bread crumbs.
• 4 roast until impressively golden brown and juices run clear when leg thigh is pricked with a fork, about 30 minutes. let rest 5 minutes. halve and serve.