Roasted Cornish Game Hens with Toasted Bread Crumbs

• 1 cup coarse bread crumbs
• Six 1- to 1 1/4-pound Cornish game hens, halved
• 1/2 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons white wine vinegar
• 2 anchovy fillets, rinsed and chopped
• 1 tablespoon drained capers, chopped
• 1 tablespoon finely grated lemon zest
• 1 garlic clove, minced
• 1 scallion, thinly sliced
• 1/2 teaspoon chopped rosemary
• 1/2 teaspoon chopped thyme

1. Preheat the oven to 450.
2. Spread the bread crumbs on a rimmed baking sheet and toast for 5 minutes, or until golden brown.
3. Let the bread crumbs cool.
4. Arrange the hen halves, skin side up, on a large rimmed baking sheet.
5. Brush the hens with 2 tablespoons of the olive oil and season generously with salt and pepper.
6. Roast the hens for 30 to 35 minutes, or until golden brown and an instant-read thermometer inserted into a thigh registers 170.
7. Meanwhile, in a medium bowl, whisk the remaining 6 tablespoons of olive oil with the parsley, vinegar, anchovies, capers, lemon zest, garlic, scallion, rosemary and thyme; season with salt and pepper.
8. Add the bread crumbs and toss to coat.
9. Arrange the hens on a platter, top with the bread crumbs and serve.

bread crumbs, cornish game hens, extravirgin olive oil, salt, flatleaf, white wine vinegar, anchovy, capers, lemon zest, garlic, scallion, rosemary, thyme

Taken from www.foodandwine.com/recipes/roasted-cornish-game-hens-with-toasted-bread-crumbs (may not work)