Categories: Turkey-games birds- main dsh

Ingredients

• 1 Tbsp. fennel seeds
• 1 Tbsp. coriander seeds
• 1 Tbsp. fresh thyme leaves
• 3 Tbsp. olive oil
• Kosher salt and pepper
• 3 1 1/2 to 1 3/4 Lb. Cornish Game hens,
• butterflied
• 2 pints grape tomatoes
• 6 cloves garlic, smashed
• 1/2 cup small olives
• 1 Tbsp. fresh rosemary

Directions

1. Heat oven to 425 degrees. using a heavy pan, crush the fennel and coriander seeds; place them in a bowl. Add the thyme, 1 Tbsp. oil and 1/2 tsp. each salt and pepper and mix to combine.
2. Place the hens on a large rimmed baking sheet and rub with the spice mixture. Arrange skin-side up and roast for 15 minutes.
3. Meanwhile, in a large bowl, toss the tomatoes, garlic and olives with the rosemary, remaining 2 Tbsp. oil and 1/4 tsp. each salt and pepper.
4. Scatter the tomato mixture around the hens and continue roasting until a thermometer inserted in the thickest part of the thigh registers 165 degrees, about 15 minutes.

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