I'm still fighting the camera battle. But, as long as I can find some free web photos it will have to do.
This is very similar to my spatchcocked “weighty” chicken, one difference being the flavors incorporated. And of course these little hens don't take as long to cook.
We served this with roasted green beans (12 minutes at 400 degrees) and smallish baked potatoes (50 minutes at 400 degrees).
Flattened Cornish hen (1 hen serves 2)
With a sharp knife, cut straight down through the backbone of the hen. Oops, I almost forgot – the hen was brined for several hours and then no salt was added after rinsing and drying.
Sprinkle with black or cayenne pepper. Stuff lemon slices under the skin.
Brown the skin side (weighted with another pan) until golden (10 min. or so). Remove from the pan.
Add to the pan: ½ sliced onion and more lemon slices.
Place chicken back in, weight it again (using a piece of foil) and cook over medium heat until finished, about 30-35 minutes until thigh juices run clear.
Let rest 5 minutes, cut in half lengthwise through the breast and chow down.