Creole Roast Cornish Hens

I'm a huge fan of these cute tiny chickens! And, because they are tiny, I recommend that these always be brined before they are roasted...overnight, in a simple solution of water, salt, sugar and black pepper. We'll hold off on other brine flavors, because we've got a lot going on in our spice rub.

Ingredients
* 4 Tyson® Cornish Hens
* 1 stick butter, room temperature, unsalted
* 1/2 cup extra virgin olive oil

* 1 teaspoon Kosher salt
* 1/2 tablespoon creole seasoning
* 1/2 tablespoon garlic powder
* 1/2 tablespoon onion powder
* 1/2 tablespoon black pepper
* 1/2 tablespoon paprika

1. It begins...

After their overnight brine, take out, dicard the brine. Dry the hens with paper towels, inside and out. Let sit on a rack in a pan, for an hour so they can air dry. It'll let them absorb our flavors better.

* Preheat oven to 425 degrees.

3. And, the Creole kick!

Mix together the salt and other seasonings until completely blended.

Coat the hens liberally with your seasoning blend and sprinkle a little bit inside the cavities, too.

2. One layer of flavor

Rub the Cornish Hens with the room temperature butter.
It’s important that you coat the Cornish Hens well with butter,
Insert the remaining butter into the cavity.

Next, it’s time to drizzle with lots of olive oil.

4. The finish

It’s important to baste the Cornish Hens with the pans juices.
By basting with the pan juices, you’ll achieve a beautiful, flavorful outcome!

* Coat well and bake at 425 degrees for 50 minutes-1 hour, basting with pan juices every 20 minutes.
* Remove from oven an allow to rest.

Inspired by Lexscuisine