Spatchcock Hen and Veggie Sheet Pan Dinner

Spatchcock Hen and Veggie Sheet Pan Dinner

  • Servings: about 3 - 4
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2 cornish game hens (spatchcocked/butterflied)

2 medium sweet potatoes, cut into 1/2″cubes  (could also use white potatoes, red potatoes, beets and/or brussels sprouts)

4 T olive or avocado oil

2 T melted grass-fed butter

salt and pepper to taste

a few sprigs of thyme, remove leaves from stem (can use rosemary if you prefer)


Heat oven to 400ºF and line a large sheet pan with parchment paper.

Toss sweet potatoes in a bowl with 2T of oil and season generously with salt and pepper (or shake in a plastic Ziploc bag to combine).

Combine remaining oil and melted butter. Lay flattened hens on sheet pan and brush with oil and butter mixture. Season generously with salt and pepper. Lay sweet potatoes around hens and sprinkle the thyme leaves over everything.

Bake for 20 minutes, toss the sweet potatoes, and bake another 15-25 minutes or so, until hens are golden brown (breast should register 165ºF). Let hens rest 5-10 minutes before serving and enjoy!

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