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
Adjust rack to lowest position and heat over to 425 degrees.
Meanwhile heat oil in a small skillet over medium-high heat. Add thyme and breadcrumbs; toast until fragrant and golden, a couple of minutes.
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.
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/