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Sheet Pan Thanksgiving Cornish Hen Dinner
Sheet Pan Thanksgiving Cornish Hen Dinner
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Prep Time:
25 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Make a delicious Thanksgiving feast with roasted Cornish hens on a bed of vegetables, served with a savory pan gravy.
Ingredients:
  • cooking spray
  • 3 pounds potatoes, peeled and sliced into rounds
  • 2 carrots, cut into large chunks
  • 1 onion, cut into large slices
  • 1 tablespoon olive oil
  • 2 tablespoons Italian seasoning, divided
  • 2 tablespoons butter, softened
  • 2 (2 pound) Cornish game hens
  • salt and ground black pepper to taste
  • 0.5 wedge lemon
  • 0.5 cup chicken broth
  • 0.5 tablespoon all purpose flour, or more as needed
  • 2 tablespoons water, or more as needed
Instructions:
  • Preheat the oven to a piping hot 500 degrees F (260 degrees C) and generously coat a large sheet pan with cooking spray.
  • Spread out the potatoes, carrots, and onion evenly on the sheet pan. Drizzle with olive oil and generously sprinkle with 1 tablespoon of Italian seasoning.
  • Blend butter with 1 teaspoon of fragrant Italian seasoning until fully combined.
  • Thoroughly wash the hens inside and out under cold running water, ensuring to remove the cavity bag. Gently dry the hens with paper towels. Season the cavity with salt and pepper, then carefully create a pocket between the skin and meat without tearing it.
  • Spread the butter mixture evenly between the hens, tucking it under the skin. Nestle the hens on top of the potato and onion mixture. Season generously with salt, pepper, and the rest of the Italian seasoning. Place a lemon inside each hen's cavity. Pour chicken broth into the bottom of the sheet pan.
  • Roast the hens in the preheated oven until they are beautifully browned, about 35 to 45 minutes. If necessary, cover the hens with foil towards the end to avoid excessive browning. Use an instant-read thermometer to ensure the thickest part of the thigh registers 165 degrees F (74 degrees C). Once done, remove from the oven, cover with foil, and let them rest in a warm spot for 10 minutes before slicing.
  • Drain 1/2 cup of the pan drippings into a saucepan and bring to a boil. Whisk in a mixture of flour and cold water until the gravy reaches your desired consistency. Serve with Cornish hens.

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