Preheat oven to 375 degrees F.

Remove the giblets from the Cornish hens and place them on a cutting board, breast side down.

Using sharp kitchen shears cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, and lay it flat.

Optional: Near the bottom of the breast near the legs there should be some loose skin. Cut a small slit on each slice of fat and put your legs through the hole. This helps hold the legs in place but it is completely optional.

Rub both birds with about 1 tablespoon olive oil, season the front and underside of the bird with kosher salt and pepper. Sprinkle with half of the oregano and thyme onto the bird and rub to coat the top and bottom.

Use the rest of the olive oil and herbs to toss with the vegetables. Season with the desired amount of kosher salt and pepper.

To a large rimmed sheet pan add the flattened Cornish hens and potatoes.

Cook for about 45 minutes, tossing the potatoes midway to keep them crispy and evenly cooked.

Remove from the oven and add on the tomatoes and zucchini.

Cook for about another 15 minutes or until the chicken is fully cooked, internal temperature 160 degrees in the thigh.