Salt-Crusted Herbed Cornish Hen

• 1 (1 1/2-pound) Cornish hen
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh thyme
• 1 teaspoon olive oil
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• Cooking spray
• 1 cup water
• 1 (3-pound) box kosher salt

1. Preheat oven to 375u0b0.
2. Remove and discard giblets and neck from hen. Split hen in half lengthwise. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine juice, oregano, thyme, oil, pepper, and garlic; rub herb mixture under loosened skin and rub over breast and drumsticks.
3. Line a jelly-roll pan with foil; coat foil with cooking spray. Combine 1 cup water and salt. For each hen half, pat 1 cup salt mixture into a 1/2-inch-thick oval shape on pan. Coat each salt oval with cooking spray; top each with 1 hen half, breast side up. Lightly coat hen halves with cooking spray; pack remaining 3 1/2 cups salt mixture evenly over hen halves.
4. Bake at 375u0b0 for 35 minutes or until a thermometer registers 165u0b0. Tap salt to loosen; discard salt mixture. Discard skin.

cornish hen, lemon juice, fresh oregano, thyme, olive oil, freshly ground black pepper, garlic, cooking spray, water, kosher salt

Taken from www.myrecipes.com/recipe/salt-crusted-herbed-cornish-hen (may not work)