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1
Position the oven racks so that the top rack is 6 to 8 inches from the top of the oven.
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2
Preheat the oven to convection roast at 425F.
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3
Coat a shallow roasting pan or broiler pan and rack with nonstick spray.
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4
Combine the mustard, shallot, vinegar, honey, and pepper in a food processor fitted with the steel blade or a blender and mix until smooth.
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5
Reserve 1/4 cup of the mixture.
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6
Transfer the remaining mixture to a small bowl.
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7
Loosen the skin from the flesh of the hens thighs and drumsticks with your fingers, being careful not to puncture the skin.
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8
Spread one-half of the mustard mixture smoothly between meat and skin.
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9
Place the hens on the prepared pan.
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10
Roast for 10 minutes.
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11
Turn the hens over and baste with the butter and with the remaining mustard mixture.
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12
Roast for another 20 minutes.
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13
Turn again and baste with the butter and with the mustard mixture.
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14
Roast for 10 more minutes.
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15
Watch carefully; if the hens brown too much, turn them again and brush them again with the butter and with the mustard mixture.
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16
Insert an instant-read thermometer into the thickest part of the thigh.
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17
The hens are done when the thermometer reads 175F.
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18
When the hens are done, baste them once more with the reserved mustard mixture to glaze.
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19
Serve with Pesto-Roasted Potatoes (page 141) or a Roasted Red Potato Salad (page 151).
