Cornish Hen

2 thawed Cornish Hens
1 finely grated garlic clove (I used a garlic press)
2 teaspoons finely minced fresh rosemary
2 teaspoons finely minced fresh thyme
1 teaspoon regular paprika
4 tablespoons olive oil
2 teaspoons coarse salt
½ teaspoon ground pepper
zest of 1 lemon (I used 3 True Lemon packets)

1. Preheat the oven/grill to 425°.
2. Pat the hens dry inside the cavity and on the outside with paper towels. Set them aside.
3. In a medium-sized bowl, mix together the garlic, lemon zest, rosemary, thyme, paprika, salt, pepper, and oil until combined.
4. Evenly divide the garlic and herb rub between the hens and coat them on all sides and in the cavity.
5. Tuck the wings behind the hen and tie the drums together using butcher’s twine.
6. Transfer them to a roasting pan on a rack (or rotisserie), and using a spatula scrape all the remaining herb and garlic oil rub onto the top of the hens.

7.Bake in the oven/grill on a lower rack at 425° for 50-60 minutes or until the thickest part of the breast reads 163° to 165°.
OR
Spatchock each hen and grill for 30 minutes, turning every 10.

1. Remove the game hens and rest for 2 to 3 minutes.
2. Cut the hens in half along with the spice, or serve them whole with optional garnishes of lemons, fresh rosemary, and thyme.