Roasted Cornish Hens (Spatchcocked)

Crispy roasted Cornish hens topped with lemon and rosemary, served with Brussels sprouts and roasted sweet potatoes.

5 from 5 votes

Roasted Cornish Hens (Spatchcocked)

Easy roasted Cornish hens spatchcocked for faster cooking, seasoned with fresh herbs and lemon, and baked on a sheet pan with sweet potatoes and Brussels sprouts. A simple, impressive meal perfect for any occasion!

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, English

Servings: Servings

Calories: 137.17kcal

Author: Sarah Hill

Equipment

Ingredients

2 (1-2 pound) Cornish game hens
1 sweet potato diced
2 cups Brussels sprouts quartered
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
2-3 cloves garlic minced
1 sprig each of fresh thyme and rosemary
½ lemon juiced

Instructions

Preheat the oven to 425 degrees F.
Pat dry the Cornish hens with paper towels and place them on a flat, sturdy surface.
2 (1-2 pound) Cornish game hens
Spatchcock the hens. The backbone should be facing up towards you. Use kitchen shears to carefully snip along each side of the backbone.
When the backbone is removed, 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 Cornish hens breast side up on a sheet pan. Scatter the diced sweet potatoes and brussels sprouts around the hens.
1 sweet potato, 2 cups Brussels sprouts
Season everything with olive oil, salt and black pepper. To a bowl, add the lemon juice, garlic, thyme and rosemary. With a pastry brush, rub this mixture all over the hens.
2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 2-3 cloves garlic, 1 sprig each of fresh thyme and rosemary, ½ lemon
Place the sheet pan in the oven and roast for 30 minutes. The internal temperature of the Cornish hens should be 165 degrees F. Cook longer in 5 minutes increments if the hen is below 165 degrees.

Video

Notes

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.
If you want extra crispy skin, place the hens under the broiler until the skin turns golden brown.
Leftovers will last about 4 days in the fridge if placed in an airtight container and the hens can be frozen for up to 3 months. Reheat in the microwave for a few minutes or in the oven at 350 degrees F for about 10 minutes.

Nutrition