Ingredients

• 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

Directions

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.