Ingredients

(Advocate-tested recipe)

Six 2-pound Cornish hens
3/4 cup lemon juice
3/4 cup melted butter
3 tablespoons chopped basil
3 tablespoons chopped thyme
3 tablespoons chopped tarragon
4 tablespoons minced garlic
Salt and pepper, to taste
Creole seasoning, to taste
4 tablespoons Creole-style mustard
1 1/2 tablespoons honey

Directions

Preheat oven to 400 F. Rinse hens inside and out under cold running water. Drain well and place in a large roasting pan with 1-inch lip.

Rub lemon juice and melted butter over chickens and under breast skin.

In a large mixing bowl, combine basil, thyme, tarragon and garlic. Place a small amount of herb mixture under breast skin. Rub remaining herbs inside and out of each hen, then season generously with salt, pepper and Creole seasoning.

Roast uncovered for 30 to 40 minutes or until golden brown and completely cooked.

In a small bowl, combine mustard and honey. Using a pastry brush, coat breasts and legs with honey glaze.

Bake 5 to 10 minutes or until glaze is golden brown.

Makes 12 servings.