Cornish Hen

• 2 lbs organic Cornish hens (ask your butcher to prepare them for side-down saute)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh sage, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 12 tablespoons fresh cracked black pepper, divided
• 1 12 tble kosher salt, divided
• 1 cup olive, oiul
• 12 cup canola oil

1. For Marinade: Combine chopped herbs, 1/2 tablespoons black pepper, 1/2 tablespoon salt and cup of olive oil in a bowl and whisk together.
2. For Main: Place hens in large bowl and cover with marinade, refrigerate for 45-60 minutes.
3. Remove hens from marinade and season each one liberally with 1/4 teaspoon each of salt and pepper.
4. Preheat large saute pan over medium heat for 2 minutes.
5. Add 3 tablespoons canola oil to pan.
6. Place 4 hens in pan skin side down and cook for 3 minutes.
7. Turn over and immediately place in preheated 400 oven.
8. Roast until internal temperature of 165 or juices run clear when a knife is inserted in the breast (approx 20 minutes.

cornish hens, fresh parsley, fresh sage, fresh rosemary, fresh thyme, fresh cracked black pepper, kosher salt, olive, canola oil

Taken from www.food.com/recipe/cornish-hen-407619 (may not work)