Roasted Cornish Hens with Spice Rub (Cajun)

Oil-brushed hens get the whole spice cabinet rubbed on before getting oven-baked for an incredible crispy skin.

¼ tsp. cayenne pepper
1 tsp. kosher or sea salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried thyme, crushed
1 tsp. dried oregano, crushed
½ tsp. paprika
½ tsp. black pepper, freshly ground
4 (1¼-1½ lbs) whole Cornish hens, at room temperature, rinsed well and patted dry
2 Tbsp. extra-virgin olive oil

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Combine the cayenne, seasoned salt, garlic powder, onion powder, thyme, oregano, paprika, and black pepper in a bowl. Mix well.

Dry the Cornish hens. Brush thoroughly with the olive oil. Sprinkle the seasoning mixture evenly over the hens, making sure to get all sides.

Place the hen's breast side up in a baking pan and place in the oven.

Bake for 45-60 minutes (depending on size) or until they register 165°F with a meat thermometer.

Remove from the oven and let stand for 5 minutes then serve while hot.

Makes 4 servings.

Cook's Notes:  Cornish hens are hard to find fresh, most will be frozen. They can easily be thawed overnight in the refrigerator. Them them come to room temperature before cooking, about 30 minutes. Then be sure to pay dry.