Lemon Herb Spatchcock Cornish Hen

By Rander9576

Ingredients

• 2 (2-1/2 pound) Cornish hens, giblets removed
• Kosher salt and pepper, to taste
• 6 tablespoons unsalted butter, room temperature
• 2 cloves garlic, grated or finely minced
• 1 lemon, zested
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon minced fresh sage
• 1/2 teaspoon fresh thyme leaves

Details

Servings 2
Preparation time 20mins
Cooking time 80mins
Adapted from nutmegnanny.com

Preparation

Step 1

Preheat oven to 375 degrees.

Remove the giblets from the Cornish hens and place them on a cutting board, breast side down.

Using sharp kitchen shears cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over and lay it flat.

Optional: Near the bottom of the breast near the legs there should be some loose skin. Cut a small slit on each slice of fat and put your legs through the hole. This helps hold the legs in place but it completely optional.

Season the front and underside of the bird with kosher salt and pepper.

In a small bowl mix together butter, garlic, lemon zest, rosemary, sage and thyme.

Using your finger loosen the skin from the breast and stuff the lemon herb butter under the skin directly on top of the breast. Stuff each chicken with equal parts butter - leave at least 1 tablespoon of the butter in the bowl.

Use the remaining tablespoon of butter to rub over the top of each hen.

Place your birds onto a rimmed baking sheet and place in the oven.

Cook until the skin is golden brown and the when tested in the thigh it reaches 160 degrees. You will know the hen is fully cooked when you wiggle the wing or leg and it easily jiggles.

Let the chicken rest for at least 5 minutes (I usually let mine rest 10 minutes) and devour.

Note: My Cornish hens were a little large so the cooking time took on the longer side. If your hens are smaller than 2.5 pounds make sure to adjust the cooking time and always test for doneness with at thermometer.