Prep 10 mins | Cook 45 mins Serve hot or at room temperature. Makes 4 with leftovers. Revise! remove back, skin, wing tips. Per serving...

1. Place rack in center of oven and preheat to 425 degrees. Line a shallow roasting pan with aluminum foil. 2. With kitchen shears, cut down both sides of the backbone of each hen to remove it. Cut through the center of the breast bone to cut the hens in half. 3. Mix the salt, thyme and red pepper flakes together. Sprinkle over the tops and bottoms of the hens. Arrange the halves in the pan, skin side up. Bake for 20 minutes. 4. Stir the orange juice and honey together. After the hens have baked for 20 minutes, pour this mixture onto the foil in the bottom of the roasting pan. Bake for 5 minutes to melt the honey. Then begin brushing the hens with the juice and pan drippings every 5 minutes until the juices run clear from the thigh, about 20 minutes longer, for a total baking time of about 40 minutes.

Abby serves on per person, halves them for service. Uses left-overs in salads.