Weeknight Deviled Cornish Hen

1. 1

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

2. 2

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

3. 3

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

4. 4

   Lightly sprinkle hens all over with salt and pepper.

5. 5

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

6. 6

   Brush hens with mustard and sprinkle with bread crumbs.

7. 7

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

8. 8

   Let rest 5 minutes.

9. 9

   Halve and serve.

No additional tips available.