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: 45 mins
• 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

1. Adjust rack to lowest position and heat oven to 425 degrees.
2. 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.
3. 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.
4. 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.