Sheet Pan Cornish Game Hen with Roasted Green Beans

The perfect quick dinner for two, when one pan is all you want to deal with. The hen cooks quickly since the it is spatchcocked (butterflied). If you have more mouths to feed, double or triple the recipe.

Serves 2

• 1 Cornish game hen

• 1⁄2 lb fresh green beans, trimmed

• 15 whole garlic cloves, plus 2 garlic cloves, minced, pressed or grated

• 3 T extra virgin olive oil, divided

• 2 sprigs rosemary, minced

• 2 sprigs thyme, stripped and minced

• 1 t lemon zest

• 1⁄2 t kosher salt

• 1⁄4 t ground black pepper

• Rosemary and thyme sprigs for garnish

Preheat oven to 425 degrees. Spread 1 tablespoon of olive oil on a heavy sheet pan.

In a small bowl, combine 2 tablespoons olive oil, pressed garlic, rosemary, thyme, lemon zest, and a pinch of salt and pepper.

Spatchcock the hen: place hen on work surface with the backbone side up. Using a knife or. kitchen shears, cut along both sides of the backbone. Remove it; save for making stock or discard. Open up the hen like a book and flatten. Remove the ribs by sliding your finger and/or a sharp paring knife underneath.

Rub the oil mixture all over the hen. Place the hen on prepared sheet pan skin side up.

Transfer pan to the upper half of the oven and roast hen, uncovered for 10 minutes. Add the green beans and garlic to the sheet pan, toss with oil and juices in the pan. Return the pan to the oven and continue to roast 15-20 minutes. Check the the internal temperature at the thigh and remove once it registers 160. If green beans need more time, depending on how done you like yours, remove hen from the oven and transfer to a cutting board. Tent with foil.

Garnish with lemon slices, rosemary sprigs, and thyme sprigs.