Cornish Hen Recipe

Easy Roasted

Roasted Cornish Hens are easy to make and perfect for special occasions. They are spatchcocked then seasoned with fresh herbs and lemon juice and baked on a sheet pan with sweet potatoes and brussels sprouts.

Kitchen Tools Needed

Chef's knife Cutting board Kitchen shears Sheet pan Instant read thermometer

Flour Bowl



Cornish game hens | Brussels sprouts | Sweet potato Olive oil | Garlic Lemon | Herbs  Salt | Black pepper

1. Start by cutting out the backbone. To begin, set the cornish hen breast side down on any sturdy non-slip surface. The backbone should be facing up towards you. Use your kitchen shears to carefully snip along each side of the backbone.


2. Crack the breastbone of the cornish hen. Flip the hen over so the breasts are facing up. Grab underneath the breasts with your fingers so your thumbs are still on the breasts. Push down with your thumbs at the same time you pull out with your fingers. You should hear the bone crack and the hen should now lay flat.


Place the hens on a sheet pan with the potatoes and brussels sprouts. Season everything with olive oil, salt and black pepper. Rub a mixture of lemon juice, garlic and herbs all over the hens. Place the sheet pan in the oven and roast for about 30 minutes at 425 degrees F. The internal temperature should be 165 degrees F.


What Is Spatchcocking?Spatchcocking is when you remove the backbone of a game hen, regular chicken or turkey so that it lays flat. Benefits of spatchcocking: Cooking poultry flat against the heat source speeds up the cooking process. It typically cuts cooking time down by around half. All of the skin is facing upward which results in all-around crispy skin!


Make sure you use a meat thermometer to check the temperature of the hens. Remove them from the oven once they reach 165 degrees F. Any longer and they can begin to dry out.

Scribbled Underline