Weeknight Deviled Cornish Hen

Name: Weeknight Deviled Cornish Hen
Ingredients: 2 Cornish hens, cut down the back with kitchen shears to butterfly (1 1/2 to 2 pounds each); 1 12 teaspoons olive oil; 1 12 teaspoons dried thyme leaves; 14 cup dry plain breadcrumbs; salt & fresh ground pepper; 14 cup Dijon mustard

6 ingredients

9 steps

Ingredients

2 Cornish hens, cut down the back with kitchen shears to butterfly (1 1/2 to 2 pounds each)
1 12 teaspoons olive oil
1 12 teaspoons dried thyme leaves
14 cup dry plain breadcrumbs
salt & fresh ground pepper
14 cup Dijon mustard

Directions

1

Adjust rack to lowest position and heat oven to 425 degrees.
2

Meanwhile, heat oil in a small skillet over medium-high heat.
3

Add thyme and bread crumbs; toast until fragrant and golden, a couple of minutes.
4

Lightly sprinkle hens all over with salt and pepper.
5

Place on a rimmed baking sheet large enough for them to comfortably fit in a single layer.
6

Brush hens with mustard and sprinkle with bread crumbs.
7

Roast until impressively golden brown and juices run clear when leg thigh is pricked with a fork, about 30 minutes.
8

Let rest 5 minutes.
9

Halve and serve.