Roasted Cornish Game Hens with Toasted Bread Crumbs

Ingredients

1. 1 cup coarse bread crumbs
2. Six 1- to 1 1/4-pound Cornish game hens, halved
3. 1/2 cup extra-virgin olive oil
4. Salt and freshly ground pepper
5. 1/4 cup chopped flat-leaf parsley
6. 2 tablespoons white wine vinegar
7. 2 anchovy fillets, rinsed and chopped
8. 1 tablespoon drained capers, chopped
9. 1 tablespoon finely grated lemon zest
10. 1 garlic clove, minced
11. 1 scallion, thinly sliced
12. 1/2 teaspoon chopped rosemary
13. 1/2 teaspoon chopped thyme

1. Preheat the oven to 450°. Spread the bread crumbs on a rimmed baking sheet and toast for 5 minutes, or until golden brown. Let the bread crumbs cool.
2. Arrange the hen halves, skin side up, on a large rimmed baking sheet. Brush the hens with 2 tablespoons of the olive oil and season generously with salt and pepper. Roast the hens for 30 to 35 minutes, or until golden brown and an instant-read thermometer inserted into a thigh registers 170°.
3. Meanwhile, in a medium bowl, whisk the remaining 6 tablespoons of olive oil with the parsley, vinegar, anchovies, capers, lemon zest, garlic, scallion, rosemary and thyme; season with salt and pepper. Add the bread crumbs and toss to coat. Arrange the hens on a platter, top with the bread crumbs and serve.