ROAST CORNISH HENS
4 servings
Position a rack in the center of the oven. Preheat the oven to 450°F. Place a wire rack on a large rimmed baking sheet or in a shallow roasting pan large enough to allow several inches of space between the birds.
Have ready:
- 2 large Cornish hens (about 1 ¾ pounds each), spatchcocked
Arrange the birds breast-side up on the rack. Brush the skin with:
- 2 tablespoons vegetable oil
Mix together in a small bowl:
- 1 ½ teaspoons dried thyme, crumbled
- 1 teaspoon salt
- 1 teaspoon black pepper
Rub the mixture onto both sides of the birds. Roast until the internal temperature of the thickest part of the thigh reaches 170°F and the thigh releases clear juices when pricked, 20 to 30 minutes. Place the birds on a platter, tent with foil, and let stand for 10 minutes. Prepare with the pan juices, if desired: