Total Time: 1hr 15 minPrep: 15 minCook: 1hrYield: 4Level: easy
Preheat the oven to 400 degrees.
Rinse and dry the hens.
In the bowl of a mini food processor, add the mustard, wine, rosemary, thyme, oil, salt and pepper.
Pulse until all is a smooth paste. It will be more of a liquid form than a paste.
Place the hens in a little roasting pan and shmear the mixture all over the birds, under the skin, around the breasts, and into the cavity.
Roast, breast side down for 25 minutes then flip and roast for another 25-35 minutes, or until done.
Remove from the oven and let rest at least 10 minutes.
Cut each hen in half, down the breastbone, and serve with some sauce on top.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.