Deviled Cornish Hen

By rossboys

Ingredients

• 2 Cornish game hens (1-1/2 to 2 lbs each) cut down the back with kitchen shears to butterfly
• 1-1/2 tsp olive oil
• 1-1/2 tsp dried thyme leaves
• 1/4 cup dry plain bread crumbs
• salt and ground black pepper
• 1/4 cup Dijon mustard

Details

Servings 4

Preparation

Step 1

Adjust rack to lowest position and heat oven to 425 deg.

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.

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.

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.