Donna Hay's Roasted Spatchcocks with Port, Mushrooms and Lentils

I wanted to say: how easy is that? But that's Ina and this is Donna. While we often think of the word spatchcock in reference to the preparation of a chicken (butterflying it for ease and speed of cooking), in Donna Hay speak a spatchcock is also a very young chicken. Because they are unavailable here, I substituted game hens. 
You'll find this a fabulous fall or winter dish, especially when you've had a busy day. Just assemble your ingredients and throw them all together in a roasting pan. Voila! No effort at all. The chorizo gives the dish some zing and the port makes it all luscious.

Donna Hay's Roasted Spatchcocks Game Hens with Port, Mushrooms and Lentils
From Donna Hay Magazine, Issue #82

Ingredients:
4 game hens, tied
sea salt and cracked black pepper
1 tablespoon olive oil
2 cups green lentils
3 dried chorizo, sliced
5 shallots, peeled and halved
4 bay leaves
1/4 cup dried porcini mushrooms
3 cups assorted mushrooms
1 1/2 cups port
5 cups hot chicken stock

Method:
Preheat oven to 475. Place all ingredients except game hens in a large deep sided roasting 
pan. Place game hens on top, sprinkle with olive oil and then salt and pepper.
Roast in oven for 30 minutes* or until game hens are golden and cooked through. 
*Note: That's a hot oven, but it still took mine 45 minutes. So make certain the temperature in the thickest part of the leg is 165°F  and the juices run clear.