Herb Roasted Spatchcock Cornish Hens

Close-up of a beautifully roasted spatchcock Cornish hen served over caramelized root vegetables, garnished with fresh thyme on a white scalloped plate with a gold fork, warm and inviting lighting highlighting the crispy golden skin.

5 from 8 votes

Herb Roasted Spatchcock Cornish Hens

These little Cornish hens might look dainty, but honey, they pack a punch as a main dish. Dry brined with rosemary, sage, thyme, and lemon zest, then roasted hot and fast over apples and onions till the skin crackles. They come out of the oven juicy, golden, and dripping with herby flavor in just 35 minutes!

Prep Time15

Cook Time35

Brine Time8

Total Time8 50

Course: Dinner

Cuisine: American

Servings: servings

Calories: 351kcal

Author: Eden Westbrook

Equipment

Ingredients

For the Dry Brine

2 Cornish game hens about 1½ pounds each
1 tablespoon Diamond Crystal kosher salt use ½ tablespoon if using Morton’s
1 teaspoon freshly cracked black pepper
1 teaspoon smoked paprika
1 teaspoon lemon zest from about 1 lemon
1 teaspoon fresh rosemary leaves chopped
1 teaspoon fresh thyme leaves chopped
½ teaspoon fresh sage leaves chopped

For Roasting

2 tablespoons duck fat melted (or avocado oil, vegetable oil, or canola oil)
¼ lemon zest (optional, for infusing the fat)
1 medium yellow onion sliced
1 small apple sliced (Honeycrisp or Fuji are great)

Instructions

Spatchcock the Cornish Hens

Use sharp kitchen shears to cut down each side of the backbone and remove it completely. Flip each hen breast-side up and press firmly on the breastbone until it cracks and the bird lies flat.
2 Cornish game hens

Make the Dry Brine

Combine black pepper, smoked paprika, lemon zest, rosemary, thyme, and sage in a spice grinder or mortar and pestle. Pulse or mash together until the herbs are finely mixed, then add the kosher salt. DO NOT grind the salt.
1 tablespoon Diamond Crystal kosher salt, 1 teaspoon freshly cracked black pepper, 1 teaspoon smoked paprika, 1 teaspoon lemon zest, 1 teaspoon fresh rosemary leaves, 1 teaspoon fresh thyme leaves, ½ teaspoon fresh sage leaves

Dry Brine the Hens Overnight

Rub the dry brine mixture all over the hens. Get into every nook and cranny, including the underside and cavity. Place the hens breast-side up in a baking dish or on a sheet pan. Refrigerate the hens uncovered overnight (8–24 hours). The skin will dry out and darken slightly.

Roast

Preheat your oven to 425°F (220°C).
Pat the hens dry with paper towels to remove any surface moisture. Melt the duck fat in a small saucepan with lemon zest and a few sprigs of herbs to infuse it. Brush or rub the fat all over the hens.
2 tablespoons duck fat, ¼ lemon zest
Lay the sliced onions and apples in a single layer on a clean baking sheet or roasting pan. Place the hens skin-side up on top of the bed of fruit and vegetables.
1 medium yellow onion, 1 small apple
Roast for about 30-35 minutes, or until the thickest part of the thigh registers 165°F to 170ºF on an instant read thermometer and the juices run clear.
Let the hens rest for 5–10 minutes before carving. Slice each hen in half and serve with your favorite sides.

Notes

Chef's Tips for Perfect Roasted Hens

Carving order. Remove legs/thighs, then wings, then slice breasts. Keep the knife tight to the bone for neat, generous slices.

This recipe also works on a whole chicken, just use more kosher salt (½ teaspoon salt per pound) and cook for about an hour, use a thermometer for precise cooking.

Deglaze while hot. When the hens are done, set the pan over medium heat (if it's stove top safe), splash cider/stock, whisk, and a squeeze of lemon juice and a swirl in cold butter for a quick pan sauce if you're not making gravy.

The Cornish hen doesn't have to dry brine overnight! You can do it in the morning and roast that evening (I'd say 6-8 hours), making this a weeknight main with some prep.

Nutrition