This easy sheet pan dinner brings tender Cornish hens and classic Thanksgiving flavors together in one simple meal. Perfect for a cozy holiday feast without the fuss of multiple dishes to clean up.
COOKBOOK / 30453
Start by heating your oven to 500°F (260°C) and lightly spray a large sheet pan with cooking spray. Spread out the potatoes, carrots, and onions in a single layer on the pan. Drizzle everything with olive oil and sprinkle about a tablespoon of Italian seasoning over the veggies.
In a small bowl, mix the butter with a teaspoon of Italian seasoning until well combined. Rinse the Cornish hens inside and out under cool water, then pat them dry with paper towels. Season the cavity with salt and pepper, and gently loosen the skin from the breast meat to create a pocket—be careful not to tear it. Divide the butter mixture between the hens, spreading it under the skin.
Place the hens on top of the veggies and season the outside with salt, pepper, and the remaining Italian seasoning. Stuff a lemon half inside each cavity and pour the chicken broth into the bottom of the pan.
Pop the sheet pan into the oven and roast everything for 35 to 45 minutes, until the hens are golden and cooked through. If they start to get too dark near the end, cover them loosely with foil. You’ll know they’re done when an instant-read thermometer stuck into the thickest part of the thigh reads 165°F (74°C). Once out of the oven, cover with foil and let the hens rest for about 10 minutes.
While the hens are resting, scoop about half a cup of the pan drippings from under the veggies into a small saucepan. Bring it to a boil, then whisk in a mixture of flour and cold water until the gravy thickens to your liking. Serve the gravy on the side and enjoy!
- Make sure to pat the hens dry before seasoning to get a crispy skin.
- Arrange the vegetables evenly around the hens to ensure everything cooks at the same rate.
- Use a meat thermometer to check that the hens reach an internal temperature of 165°F for safe and juicy results.
This meal is perfect for a cozy holiday dinner with minimal cleanup. The hens stay juicy and flavorful, while the vegetables roast to a tender, caramelized perfection all on one pan. It’s a comforting and elegant dish that feels special without extra hassle.
Serve with a simple green salad or steamed green beans to add a fresh, crisp contrast. A side of cranberry sauce or a drizzle of herb gravy can bring a festive touch. Warm dinner rolls or crusty bread also make great companions for this meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F until heated through to keep the meat moist and the vegetables tender. Avoid microwaving to prevent dryness.
