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Spatchcock Cornish Hen Recipe

This Cornish Hen Recipe uses the spatchcock technique and everyday seasonings to deliver perfectly seasoned, crisp, and juicy roasted hens.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 459 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 Cornish hens
  • 3 tablespoons all-purpose chicken seasoning

Instructions

    Cup of Yum
  1. Start by removing the backbone of the hens using sharp kitchen shears or a chef knife.
  2. Place the chicken breast side up.
  3. Press down on the breast bone to flatten them.
  4. Pat the hens down well on all sides with a paper towel
  5. Transfer them to a rack over a sheet tray and generously season them on all sides with chicken seasoning blend.
  6. Dry brine them in the fridge uncovered for 12 to 48 hours.
  7. When you’re ready to cook them, preheat the oven to 400° with the convection on, or 425 without it.
  8. Bake at 400° convection on a middle rack for 50 to 55 minute or until the deepest part of the breast reaches 165° internally.
  9. Remove them and rest at room temperature for 5 to 10 minutes before serving.

Notes

  • Make-Ahead: To save time, you can spatchcock your Cornish hens and dry brine them in the refrigerator for up to 48 hours before cooking. You can also roast the hens 1 hour before serving, cover them with foil, and keep them warm in a 200ºF oven until it’s time to eat.
  • How to Store: Store the cooked and cooled Cornish hens in an airtight container in the refrigerator for 3 to 4 days. Or, wrap each one tightly in a plastic wrap followed by aluminum foil, then freeze for up to 3 months. Thaw the leftovers in the fridge for 24 hours before reheating.
  • How to Reheat: Place the hens on a wire rack fitted in a baking pan. Add 1/2 cup of water to the bottom of the pan, cover with foil, and reheat in a 350°F oven for 15 to 20 minutes or until hot.
  • Well-sharpened kitchen shears or a sharp chef’s knife will make cutting through the chicken’s backbone much easier.
  • Reduce the dry brining time to 4 hours if you’re short on time. The hens will still be well-seasoned and flavorful, although the results won’t be as impressive as a 24- to 48-hour brine.
  • Use the convection setting if your oven has one. This setting uses a fan to circulate hot air around the food, creating an even cooking environment and even crispier chicken skin.
  • Baste the hens occasionally with their juices or melted butter while roasting for extra moisture and flavor.
  • If you don’t have a meat thermometer to measure the hens’ internal temperature, pierce the breast meat with a knife to ensure the juices run clear.
  • Add chopped vegetables to the baking pan underneath the hens for an easy sheet pan dinner during the last 45 minutes of cooking. Use hearty vegetables like potatoes, broccoli, carrots, parsnips, celery, cauliflower, etc. The vegetables will roast perfectly, while the chicken drippings infuse them with fat and flavor.
  • Smoke the spatchcock Cornish hens for a smokier flavor profile. See my Smoked Cornish Hen recipe for detailed step-by-step instructions.

Nutrition Information

Calories 459kcal (23%) Carbohydrates 2g (1%) Protein 39g (78%) Fat 32g (49%) Saturated Fat 9g (45%) Polyunsaturated Fat 6g Monounsaturated Fat 14g Cholesterol 227mg (76%) Sodium 138mg (6%) Potassium 552mg (16%) Fiber 0.3g (1%) Sugar 0.1g (0%) Vitamin A 322IU (6%) Vitamin C 1mg (1%) Calcium 55mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 459

% Daily Value*

Calories 459kcal 23%
Carbohydrates 2g 1%
Protein 39g 78%
Fat 32g 49%
Saturated Fat 9g 45%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 14g 70%
Cholesterol 227mg 76%
Sodium 138mg 6%
Potassium 552mg 12%
Fiber 0.3g 1%
Sugar 0.1g 0%
Vitamin A 322IU 6%
Vitamin C 1mg 1%
Calcium 55mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.