Christmas Cornish Game Hens in 55 Minutes

Instructions:

1. Remove hens from packaging and pat them extremely dry with paper towels to ensure the skin crisps.
2. In a small bowl, mash together the softened butter, salt, pepper, thyme, rosemary, and minced garlic to create a compound butter.
3. Carefully loosen the skin over the breast and thighs. Stuff a generous portion of the herb butter directly onto the meat under the skin, then rub the remaining butter over the exterior of the birds.
4. Preheat oven to 425°F (218°C). Place the hens in a roasting pan and roast for 30–35 minutes until the skin is mahogany and the internal temperature of the thigh reaches 155°F (68°C).
5. Whisk together the orange juice, honey, orange zest, and Dijon mustard in a small bowl.
6. Remove hens from the oven, brush the orange glaze generously over the breasts and legs, and return to the oven for 5–10 minutes until the glaze is bubbling and tacky.
7. Transfer hens to a platter and let them rest for 10 minutes before serving to ensure juices redistribute.