Roasted Cornish Game Hens

Trinkets's Note:

This is an easy weeknight dinner that will feed 4. I just love what rosemary, thyme, and Dijon do to these delectable little birds. It's great served over baked sweet potatoes or fingerlings.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4

Yield: 4.0 halves

• 2 Cornish hens
• 4 garlic cloves, peeled and rough chopped
• 2 tablespoons Dijon mustard
• 2 tablespoons white wine
• 2 teaspoons fresh rosemary leaves
• 2 teaspoons fresh thyme leaves
• 1 teaspoon olive oil
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper

Directions:

1. Preheat the oven to 400 degrees.
2. Rinse and dry the hens.
3. In the bowl of a mini food processor, add the mustard, wine, rosemary, thyme, oil, salt and pepper.
4. Pulse until all is a smooth paste. It will be more of a liquid form than a paste.
5. Place the hens in a little roasting pan and shmear the mixture all over the birds, under the skin, around the breasts, and into the cavity.
6. Roast, breast side down for 25 minutes then flip and roast for another 25-35 minutes, or until done.
7. Remove from the oven and let rest at least 10 minutes.
8. Cut each hen in half, down the breastbone, and serve with some sauce on top.