Lemon Herb Spatchcock Cornish Hen
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
2 servings
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Calories
327 kcal
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Course
Main Course
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Cuisine
American
Lemon Herb Spatchcock Cornish Hen
Description
Lemon Herb Spatchcock Cornish Hen begins by removing the backbone from each hen, laying it flat for roasting. The hens are seasoned with kosher salt and black pepper, then topped with a mixture of room temperature butter, grated garlic, lemon zest, and minced fresh rosemary, sage, and thyme. This butter blend is gently worked under the skin over the breast to deliver flavor and help keep the meat juicy. The hens roast at a moderate temperature until cooked through and golden.
The preparation method promotes even heat exposure, a benefit of the spatchcock technique, resulting in crisp skin and tender, flavorful meat throughout. The lemon zest combined with fresh herbs brightens the poultry while garlic enriches the savory profile.
Adjust cooking times if hens vary in size, testing with a thermometer for doneness. The recipe notes that slightly larger birds require longer roasting. This elegant main is suitable for special occasions or everyday meals when you want a flavorful, herb-infused poultry option.
Ingredients
- 2 (2.5 pound) cornish hens giblets removed
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 6 tablespoons butter room temperature, unsalted
- 2 cloves garlic grated or finely minced
- 1 lemon zested
- 1 teaspoon rosemary minced fresh
- 1/2 teaspoon sage minced, fresh
- 1/2 teaspoon thyme fresh leaves
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.
Notes
- Adjust roasting time based on the size of your Cornish hens; smaller birds require less time.
- Use a thermometer to ensure the hens are cooked to a safe internal temperature.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.3
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