Spatchcock Cornish Hen Recipe
This Cornish Hen Recipe uses the spatchcock technique and everyday seasonings to deliver perfectly seasoned, crisp, and juicy roasted hens.
Ingredients
- 2 Cornish hens
- 3 tablespoons all-purpose chicken seasoning
Instructions
- Start by removing the backbone of the hens using sharp kitchen shears or a chef knife.
- Place the chicken breast side up.
- Press down on the breast bone to flatten them.
- Pat the hens down well on all sides with a paper towel
- Transfer them to a rack over a sheet tray and generously season them on all sides with chicken seasoning blend.
- Dry brine them in the fridge uncovered for 12 to 48 hours.
- When you’re ready to cook them, preheat the oven to 400° with the convection on, or 425 without it.
- Bake at 400° convection on a middle rack for 50 to 55 minute or until the deepest part of the breast reaches 165° internally.
- 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
Calories: 459kcalCarbohydrates: 2gProtein: 39gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 227mgSodium: 138mgPotassium: 552mgFiber: 0.3gSugar: 0.1gVitamin A: 322IUVitamin C: 1mgCalcium: 55mgIron: 3mg