Ingredients:

  • 4 Cornish Game Hens (approx. 1.25 lbs each), thawed completely
  • 1 tbsp Kosher salt
  • 1 tsp Baking powder
  • 1 tsp Cracked black pepper
  • 0.5 cup Unsalted butter, softened
  • 4 cloves Garlic, minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tsp Dried oregano
  • 1 tsp Lemon zest
  • 0.5 tsp Smoked paprika
  • 1 large Yellow onion, sliced into thick rounds
  • 1 Lemon, sliced into rounds
  • 4 sprigs Fresh thyme
  • 0.5 cup Dry white wine

Instructions:

  1. Preheat your oven to 450°F (232°C). Prepare a large rimmed baking sheet with a wire cooling rack set inside.
  2. Spatchcock the hens: Use poultry shears to cut along both sides of the backbone of each hen. Remove the bone, flip the bird over, and press firmly on the breastbone until it cracks and the hen lies flat.
  3. Pat the skin of the hens extremely dry with paper towels to ensure maximum crispiness.
  4. In a small bowl, combine the Kosher salt, baking powder, and cracked black pepper. Season the hens generously on all sides with this dry brine.
  5. In another bowl, mix the softened butter, garlic, rosemary, oregano, lemon zest, and smoked paprika into a smooth paste.
  6. Gently loosen the skin over the breast and thighs and tuck the compound butter underneath, spreading it evenly.
  7. Arrange the onion rounds, lemon slices, and thyme sprigs on the baking sheet. Pour the white wine into the bottom of the pan.
  8. Place the hens on the wire rack above the aromatics. Roast for 35 minutes or until the internal temperature reaches 165°F (74°C) and the skin is mahogany brown.