Imagine a dinner that transforms ordinary ingredients into an extraordinary culinary experience with minimal effort. This Sheet Pan Spatchcocked Cornish Hens with Summer Vegetables recipe is your ticket to a restaurant-quality meal that will have your family and guests begging for seconds. By spatchcocking the hens, you'll achieve incredibly crispy skin and juicy meat, while roasting vibrant summer vegetables creates a complete, mouthwatering one-pan dinner that's as beautiful as it is delicious.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 Cornish hens, spatchcocked
- 1 pound baby potatoes, halved
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- To spatchcock the Cornish hens, place each hen breast-side down on a cutting board. Using sharp kitchen shears, cut along both sides of the backbone and remove it completely. Flip the hens over and press down firmly on the breastbone to flatten them, allowing for even cooking.
- In a large mixing bowl, combine halved baby potatoes, sliced bell pepper, sliced zucchini, and red onion wedges. Drizzle with olive oil and sprinkle with garlic powder, salt, and black pepper. Toss the vegetables to ensure even coating.
- Spread the prepared vegetables in a single layer on the prepared baking sheet, creating space for the Cornish hens.
- Pat the spatchcocked Cornish hens dry with paper towels. Season both sides generously with salt, pepper, and additional garlic powder.
- Place the seasoned Cornish hens skin-side up on the sheet pan, nestling them among the vegetables. Ensure they are not overcrowded to promote even roasting.
- Roast in the preheated oven for 45-50 minutes, or until the internal temperature of the hens reaches 165°F (74°C) and the skin is golden brown and crispy.
- Remove the sheet pan from the oven and let the hens rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring moist meat.
- Serve the Cornish hens with the roasted summer vegetables directly from the sheet pan, garnishing with fresh herbs like parsley or thyme if desired.
Tips
- Spatchcocking is key: By removing the backbone and flattening the hens, you ensure even cooking and maximum crispy skin coverage.
- Pat the hens completely dry before seasoning to help achieve that golden, crispy exterior.
- Don't overcrowd the sheet pan - give the hens and vegetables enough space to roast properly and develop delicious caramelization.
- Use a meat thermometer to check that the internal temperature reaches 165°F for safe and perfectly cooked poultry.
- Let the hens rest after cooking to allow juices to redistribute, ensuring each bite is moist and flavorful.
- For extra flavor, experiment with different herb and spice combinations like rosemary, thyme, or smoked paprika.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 150mg
