What is spatchcocking?

More than just a silly word, spatchcocking is a technique that involves removing the backbone of a bird and pressing it flat, breast-side-up. Not only does this speed up the cooking process, but it also helps it cook more evenly, resulting in a juicier, more tender final result.

I don't like olives. Can I still make this?

I know there are a lot of people out there who don't love olives, so this may not be the dish for everyone. Because there are so few ingredients in this recipe, I firmly believe the olives make this dish. And if you're open to convincing, this recipe calls for Castelvetrano olives, which I refer to as "the gateway olive." They're mild and buttery, perfect for those who say they don't like olives but really just don't like cheap olives. If you really want to skip the olives, you can. But this dish really benefits from some salty, tangy brininess.

Can I make this with chicken instead?

Absolutely! The star of the show here is really the pickled-onion-olive-herb situation, and it would be welcome alongside any poultry or even other meat. Spatchcock a chicken or roast one whole, or use bone-in chicken thighs to make this an easy weeknight meal. The world is your oyster (or chicken, as it were).

What is sumac and what does it taste like?

Sumac is the darling of my spice cabinet, and I consider it my life's work to convince you that you need to start using it too. It's technically not a spice, but rather the fruit of the sumac flower. (And no, before you ask, it's not the same as poison sumac, but they are related.) Its taste is unlike anything else — it's bright, tart and a little lemony, with a floral, fruity note that can't really be replicated. It's a staple in lots of Middle Eastern cuisines. I love to use it in salad dressings, in marinades for chicken or fish, sprinkled over hummus or even on popcorn. It's really welcome everywhere. And once you start using it, you'll want to put it on everything, too.

Roasted Cornish Hens with Olives and Herbs

A spatchcocked, roasted Cornish hen on a serving platter, surrounded with fresh herbs, pickled red onions and olives.

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These Roasted Cornish Hens are an impressive and elegant recipe that’s perfect for date night or special occasions. Serve them with buttery olives and lots of fresh herbs.

Author: Emily Hanka
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 3–4 servings 1x

Ingredients

Units Scale

2 Cornish hens, about 1 1/2 pounds each
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground sumac
1 teaspoon smoked paprika
1 cup pitted Castelvetrano olives
1 large lemon, juice and zest
1/2 small red onion, thinly sliced
Big handful of fresh dill, roughly chopped
Big handful of fresh parsley, roughly chopped
Kosher salt and black pepper

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Instructions

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set it aside.
Make the pickled onions: In a small bowl, combine the sliced onion, lemon juice, and a pinch of salt and pepper. Set aside.
Spatchcock the hens: Pat the hens dry with paper towels and place on a stable surface with the backbones facing up. Using sharp kitchen shears, cut along either side of the backbone to remove it. Flip the hens over and grab from underneath — your fingers should be inside the bird where you just cut, and your thumbs should be on top. Push down with your thumbs as you pull the sides out with your fingers until you hear a small crack. The hen should lay flat.
Season: Place the spatchcocked hens onto the lined baking sheet. Drizzle over the olive oil and rub it into the skin, making sure to get in all the nooks and crannies. Season on both sides with salt and pepper, then season the skin with the sumac, paprika and lemon zest.
Roast: Scatter the olives all over the baking sheet. Transfer to the oven and roast for about 30 minutes, or until a thermometer inserted into the thickest part of the breast registers at 165°F.
Garnish: Scatter the herbs and pickled onions all over the baking sheet around the hens. Drizzle some of the juice from the pickled onions over the hens while they’re still hot. Serve immediately.

Find it online: https://www.emilyeatsthings.com/roasted-cornish-hens-with-olives-and-herbs/