Weeknight Holiday Hens
 
 
by:
Serves: 4
Ingredients
  • 2 Cornish game hens (1½ to 2 pounds each), cut down the back with kitchen shears to butterfly
  • 1½ teaspoons olive oil
  • ½ teaspoons dried thyme leaves
  • ¼ cup dry plain breadcrumbs
  • Salt and ground black pepper
  • ¼ cup Dijon mustard
Instructions
  1. Adjust rack to lowest position and heat over to 425 degrees.
  2. Meanwhile heat oil in a small skillet over medium-high heat. Add thyme and breadcrumbs; 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 then sprinkle with breadcrumbs.
  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. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/weeknight-holiday-hens/