Honey-Herb Cornish Hens

From the Kitchen of Robyn Haggerty

4 Rock Cornish game hens rinsed and patted dry
2 Tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons honey
2 tablespoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped
½ teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder

Using kitchen shears or a sharp chef’s knife cut out the backbone of each hen, and split through each breastbone, trim off any excess fat. Brush the oil on to a large shallow pan and place pan in the oven. Heat oven to 400 degrees.

In a small bowl whisk together the lemon juice, honey, thyme and oregano. Season the hens with salt, pepper, and garlic powder.

Once the pan has heated, carefully remove it from theoven. Place the hens skin side down into the pan and brush them with half of the honey mixture.

Bake at 400 degrees for 30 minutes. Remove the panfrom the oven and turn the hens over and brush themwith the remaining honey mixture. Return them to theoven and bake for and additional 20 to 30 minutes, oruntil the internal temp reads 180 degrees with an instantread thermometer. Transfer to a platter. Drain the pandrippings into a fat separator and drain off as much fat and then pour the rest of the drippings in a gravy boatand serve with the hens.