Easy Sheet Pan Dinner: Thanksgiving Cornish Hens

Ingredients 0/12

Step 1

Warm your oven to 500°F and giving a large sheet pan a quick spray with cooking spray. Spread out the potatoes, carrots, and onion in a single layer on the pan, then drizzle everything with olive oil and sprinkle a tablespoon of Italian seasoning over the top.

Step 2

Mix together the butter with a teaspoon of Italian seasoning until it’s well combined. Rinse the Cornish hens inside and out under cool water, remove any bags from the cavity, and pat them dry. Season the inside of each hen with salt and pepper. Carefully slip your fingers between the skin and the meat to create a little pocket, being gentle so the skin doesn’t tear.

Step 3

Divide the butter mixture between the hens and spread it under the skin, then place the hens on top of the veggies. Season the outside of the hens with salt, pepper, and the rest of the Italian seasoning. Tuck a lemon inside each cavity and pour the chicken broth into the bottom of the pan.

Step 4

Pop everything into the oven and roast for about 35 to 45 minutes, until the hens are golden brown. If they start to get too dark near the end, loosely cover them with foil. To check if they’re done, the thickest part of the thigh should read 165°F on a meat thermometer. When ready, take the hens out and cover them with foil to rest for 10 minutes.

Step 5

While the hens are resting, drain about half a cup of the pan drippings from underneath the veggies into a small saucepan and bring it to a boil. Whisk together some flour and cold water, then slowly add this mixture to the drippings, stirring until it thickens into a nice gravy. Serve the gravy alongside the hens and enjoy!