Recipe: Roast dinner in half the time

Roast chicken sounds simple enough for supper, but the average bird needs a full hour to be done. Most of us just don’t have that kind of time during the week. Enter the Rock Cornish game hen, which, when butterflied, is done in just 30 minutes.

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!

Weeknight Deviled Cornish Hen

• 2 Cornish game hens (1½ to 2 pounds each), cut down the back with kitchen shears to butterfly
• 1½ tsps. olive oil
• 1½ tsps. dried thyme leaves
• ¼ cup dry plain bread crumbs
• Salt and ground black pepper
• ¼ cup Dijon mustard

Adjust rack to lowest position and heat oven to 425 degrees.

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.

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.

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.

Makes 4 servings

Per serving for 4: 467 calories, 7g carbohydrates, 36g protein, 32g fat (8g saturated), 204mg cholesterol, 1g dietary fiber, 456mg sodium