Cornish Hen question

Spatchcocking and dry brining seem to be all over the boards, so when I saw a Cornish hen in the market yesterday, I decided to go for it. I figure I can work my way up to chicken after this go-round.

Here's my plan, based on my reading of various threads and sites:

For roasting tomorrow mid-day, I'll spatchcock this afternoon, salt both sides with a total of 1 Teaspoon of Kosher Salt, and let it sit, uncovered, in the refrigerator until tomorrow noontime.

Then, I'll mix up some black pepper, chopped fresh rosemary, grated garlic and lemon zest, and rub this over the bird. Roast @ 500 degrees for 30 mins. Looking for an internal temperature of 165 degrees. When it's done, squeeze lemon juice overall.

So, is this a plan? Am I using too little salt, resting too long, cooking too hot? Do I need to rack it in the fridge? Am I right in holding off the other seasonings until tomorrow? I welcome answers from anyone who's roasted a spatchcocked hen.