CORNISH HEN****Pollo al Mattone

By Unblond1

This was very good. It wound up marinating two days before I cooked it.

Ingredients

• 2 cloves garlic, smashed and finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 2 lemons, zested and juiced
• 3 sprigs rosemary or sage, leaves finely chopped
• 1/4 teaspoon paprika
• 1/2 teaspoon toasted ground cumin
• 2 tbsp. Extra-virgin olive oil
• 1 Cornish game hens, spatchcocked
• Kosher salt and freshly ground black pepper

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from foodnetwork.com

Preparation

Step 1

* In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil. Place the chicken into a ziplock bag and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.

* If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature. Season both sides with salt and pepper.

* Bake at 450 on a foil-lined baking sheet for 35 minutes in Brevile oven.

* Alternately, preheat a panini press on high.

* Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.

Allow to rest 3 minutes before serving.