Sheet Pan Spatchcocked Cornish Hens with Summer Vegetables

Name: Sheet Pan Spatchcocked Cornish Hens with Summer Vegetables
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 (2-½ pound) Cornish hens; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon black pepper; 1 tablespoon freshly minced oregano; 1 tablespoon thyme leaves; 1 pound baby yellow potatoes; 1 pint cherry tomatoes; 2 medium-sized zucchini

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 servings
Calories
194 kcal
Course
Main Course
Cuisine
American

Sheet Pan Spatchcocked Cornish Hens with Summer Vegetables

Angela Baker

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This sheet pan spatchcocked Cornish hens with summer vegetables is the perfect weeknight dinner. It all bakes up on one sheet pan and is packed with perfectly crisp Cornish hens, zucchini, baby potatoes and cherry tomatoes all tossed in olive oil, oregano, thyme mixture. You'll love this sheet pan meal!

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Ingredients

Servings

2 (2-½ pound) Cornish hens giblets removed
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon freshly minced oregano
1 tablespoon thyme leaves
1 pound baby yellow potatoes
1 pint cherry tomatoes halved if very large
2 medium-sized zucchini cut in half and then into spears

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Instructions

Preheat oven to 375 degrees F.
Remove the giblets from the Cornish hens and place the hens 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.
Rub both birds with about 1 tablespoon olive oil, season the front and underside of the bird with kosher salt and pepper. Sprinkle with half of the oregano and thyme onto the bird and rub to coat the top and bottom.
Use the rest of the olive oil and herbs to toss with the vegetables. Season with the desired amount of kosher salt and pepper.
To a large rimmed sheet pan add the flattened Cornish hens and potatoes.
Cook for about 45 minutes, tossing the potatoes midway to keep them crispy and evenly cooked.
Remove from the oven and add on the tomatoes and zucchini.
Cook for about another 15 minutes or until the chicken is fully cooked, internal temperature 160 degrees in the thigh.

Equipments used:

Nutrition Information

Show Details

Serving 1g Calories 194kcal (10%) Carbohydrates 29g (10%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Cholesterol 1mg (0%) Sodium 610mg (25%) Potassium 1025mg (29%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 884IU (18%) Vitamin C 70mg (78%) Calcium 72mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 194 kcal

% Daily Value*

Serving	1g
Calories	194kcal	10%
Carbohydrates	29g	10%
Protein	5g	10%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	5g	25%
Cholesterol	1mg	0%
Sodium	610mg	25%
Potassium	1025mg	22%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	884IU	18%
Vitamin C	70mg	78%
Calcium	72mg	7%
Iron	3mg	17%