Weeknight Deviled Cornish Hen
"This recipe came from USA Weekend. I put the exact instructions that they gave on this recipe as it was great advice. A little slather of mustard heightens flavor, and the bread crumbs and thyme offer nice crunch. If there’s room on the roasting pan, add a few vegetables if you like — carrots, potatoes, onions, cauliflower tossed with a little oil, salt and pepper — but don’t overcrowd the pan. You want those birds to roast, not stew!"
- Ready In:
- 45mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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
directions
- Adjust rack to lowest position and heat oven to 425 degrees.
- 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.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
