4 tablespoons maple syrup
3 tablespoons butter
2 tablespoon Dijon mustard
2 teaspoon dried thyme, crumbled
4 Cornish game hens
Salt and pepper
Preheat oven to 350°F. Combine first 4 ingredients in small saucepan. Cook over low heat until butter melts, stirring until well combined.
Pat hens dry. Tie legs together to hold shape. Place in small baking pan. Season with salt and pepper. Brush with maple mixture. Roast until juices run clear when hens are pierced in thickest part of thighs, basting occasionally with glaze, about 1 hour.