Omelet wrote:

> 350 for maybe 45 minutes tops. Cornish hens are delicate.
>
> Spuds might need to be cooked a bit longer.

I typically do two birds at a time. The average for my oven (at the same
temp) is 1 hr., 15 min. Sometimes 1.5 hrs.

I do like spatch-cocked bird, and on the grill it's wonderful. I think
it was America's Test Kitchen that I learned about using skewers that
made it easier to cook and maneuver the birds on a grill when spatch-cocked.

Seasonings are as simple as salt, pepper and garlic. I do put a little
olive oil on the birds as well. I have brined them before, but it was a
bit too salty on the finish. I found brining to be a bit of overkill on
such delicate little darlings.

I'm with you on the potatoes. I love roasted taters, but I always
parboil them in salted water and add them during the last 30-45 minutes
of my cook time.

--Lin