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Lemon Herb Spatchcock Cornish Hen
4.3 from 75 votes

Lemon Herb Spatchcock Cornish Hen

This recipe prepares spatchcocked Cornish hens seasoned with a blend of fresh herbs, garlic, lemon zest, and butter. Flattening the hens by removing the backbone allows for even cooking and crispy skin. The herb butter is worked under the skin, infusing the meat with lemony, savory flavors and maintaining moistness during roasting at 375°F.

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

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

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Remove the giblets from the Cornish hens and place them on a cutting board, breast side down.
  3. 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.
  4. 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.
  5. Season the front and underside of the bird with kosher salt and pepper.
  6. In a small bowl mix together butter, garlic, lemon zest, rosemary, sage, and thyme.
  7. 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.
  8. Use the remaining tablespoon of butter to rub over the top of each hen.
  9. Place your birds onto a rimmed baking sheet and place them in the oven.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 2 servings

Amount Per Serving

Calories 327

% 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.