I don't have a cast-iron skillet. What else can I use?

The key is to use a pan that is both heavy and ovenproof. A thick, stainless-steel skillet would be the next best option. Avoid using thin or nonstick skillets, as they may not be oven-safe at such a high temperature and won't retain heat as well.

My chicken skin isn't crispy. What happened?

This can happen for a few reasons. First, the skin must be patted very dry before marinating. Second, the skillet must be very hot when the chicken first goes in skin-side down. Finally, ensure you are using a proper weight to keep the skin in constant contact with the hot pan.

What should I serve with these Spatchcock Cornish Hens?

To complete the Tuscan theme, these hens are fantastic served with a side of creamy polenta, simple roasted potatoes (which can be cooked in the oven at the same time), or a fresh arugula salad with a lemon vinaigrette.

Spatchcock Cornish Hens: The #1 Ultimate Crispy & Juicy Oven Recipe

The Ultimate Oven-Roasted Spatchcock Cornish Hens (Tuscan Style)

An elegant Tuscan-inspired recipe for grilled Cornish hens, often referred to as ‘chicken under a brick’. The hens are flattened and marinated for at least four hours in a bright and flavorful mixture of olive oil, lemon zest, lemon juice, garlic, and fresh rosemary. They are then cooked on the cooler side of a two-zone grill while being weighed down with a foil-wrapped brick, which ensures even cooking and extra crispy skin. The dish is served with grilled lemon halves and a sprinkle of fleur de sel.

Author: Evelyn
Prep Time: 4 hours 15 minutes (includes marinating time)
Cook Time: 24 minutes
Total Time: 4 hours 44 minutes (includes resting time)
Yield: 2-4 servings
Category: Main Course
Method: Grilling
Cuisine: Tuscan
Diet: Gluten Free

Ingredients

2 Cornish hens, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (from 2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Fleur de sel, for serving

Instructions

Season the flattened Cornish hens with 1 teaspoon of kosher salt on each side.
In a ceramic or glass dish large enough to hold the hens, combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon of black pepper to create the marinade.
Add the hens to the dish and turn to coat them completely in the marinade. Cover with plastic wrap and refrigerate for at least 4 hours or overnight, turning the hens once or twice.
When ready to grill, prepare a hot charcoal fire on one side of a grill, leaving the other side cooler (or for a gas grill, set one side to low heat).
Place the hens on the cooler side of the grill, skin-side up. Weigh them down with a heavy, heat-safe dish (like a gratin dish) containing a foil-wrapped brick.
Cook for 12 minutes, until the underside is golden brown.
Flip the hens so they are skin-side down, weigh them down again, and cook for another 12 minutes, or until the skin is golden brown and the hens are cooked through.
During the last 10 minutes of cooking, place the lemon halves on the cool side of the grill, cut-side down.
Remove the Cornish hens and grilled lemons to a cutting board. Cover loosely with aluminum foil and let them rest for 5 minutes.
To serve, cut the hens in half. Sprinkle with fleur de sel and serve with the grilled lemon halves for squeezing.

Notes

This recipe requires a long marination time (at least 4 hours) for the best flavor.
The ‘chicken under a brick’ technique, using a weight to press the hens down, is key to achieving even cooking and very crispy skin.
Setting up a two-zone (hot and cool) fire on your grill is essential for this cooking method to prevent the chicken from burning before it’s cooked through.

Find it online: https://cookupjoy.com/spatchcock-cornish-hens/