Thanksgiving Cornish Hen Dinner Made on a Sheet Pan

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
• salt and ground black pepper to taste
• ½ wedge lemon
• ½ cup chicken broth
• ½ tablespoon all purpose flour, or more as needed
• 2 tablespoons water, or more as needed

Step 1

Warm 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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!