Lemon Herb Spatchcock Cornish Hen
User Reviews
4.3
75 reviews
Good
-
Prep Time
20 mins
-
Cook Time
1 hr
-
Total Time
1 hr 20 mins
-
Servings
2 servings
-
Calories
327 kcal
-
Course
Main Course
-
Cuisine
American
Lemon Herb Spatchcock Cornish Hen
Report
This lemon herb spatchcock Cornish hen is the perfect way to evenly cook Cornish hens. Simply cut, lay flat, and rub with lemon herb butter. Hello, dinner!
Share:
Ingredients
- 2 (2.5 pound) Cornish hens giblets removed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 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
Add to Shopping List
Instructions
- Preheat oven to 375 degrees F.
- 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 is 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 them in the oven.
- Cook until the skin is golden brown and 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.
Equipments used:
Notes
- 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 a thermometer.
Nutrition Information
Show Details
Serving
1serving
Calories
327kcal
(16%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
34g
(52%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
1170mg
(49%)
Potassium
118mg
(3%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
1093IU
(22%)
Vitamin C
30mg
(33%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 327kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 34g | 52% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 1170mg | 49% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1093IU | 22% |
| Vitamin C | 30mg | 33% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
75 reviews
Good
Other Recipes
You'll Also Love
