Spatchcock Cornish Hen
A this hen dish is a perfect light dinner for summertime, featuring bright and flavorful greens and crushed tomato vinaigrette.
- Prep Time15 min
- Cook Time35 min
- Total Time50 min
- 2 1.5lbs Cornish Hens
- 1 dash Kosher Salt
- 1 dash Ground Black Pepper
- 2 tbsp Herbs De Provence
- 2 tbsp Olive Oil
Crushed Tomato Vinaigrette
- 2 Large Summer Tomatoes
- 4 tbsp Extra Virgin Olive Oil
- 1 Fresno Chili, Seeded & Chopped
- 2 tbsp Chopped Fresh Basil
- 2 tbsp Chopped Flat Leaf Parsley
- 2 tbsp Red Wine Vinegar
Place Cornish hen breast-side down, with the legs towards you. Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones.
Open the Cornish hen out and turn over. Drizzle with olive oil.
Season hen with kosher salt & fresh ground black pepper + herbs de Provence.
Place saute pan on medium high heat, add 1 tablespoon of olive oil, place hen breast side down in pan, cook until skin is golden brown and flip over.
Place pan in preheated 375 degree oven and cook until internal temperature of 160 degrees.
Remove from the oven place pan on a hot pad, cover pan with foil to rest.
Crushed Tomato Vinaigrette Preparation
Stem, core and rough chop the tomatoes, place into a medium mixing bowl, crush the tomatoes with a fork.
Add the extra virgin olive oil, vinegar, chopped parsley, basil, and Fresno chili, season with salt and pepper.
Place the Cornish hens on a serving platter and pour the crushed tomato vinaigrette over the prepared hens.