One-Pan Thanksgiving Feast with Cornish Hens

Ingredients

• 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
• ½ wedge lemon
• ½ tablespoon all purpose flour, or more as needed
• 2 tablespoons water, or more as needed

Step 1

Warm your oven to 500°F. Lightly coat a large sheet pan with cooking spray, then spread out the potatoes, carrots, and onions in a single layer. Drizzle everything with olive oil and sprinkle 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, then pat them dry with paper towels. Season the inside of each hen with salt and pepper. Gently loosen the skin from the breast meat to create a little pocket—be careful not to tear it.

Step 3

Divide the seasoned butter between the hens and tuck it under the skin. Place the hens on top of the veggies, then season the outside of the birds with salt, pepper, and the remaining Italian seasoning. Stuff a lemon inside each cavity and pour the chicken broth around the pan.

Step 4

Roast everything in the oven for about 35 to 45 minutes, until the hens are golden and cooked through. If they start to get too dark near the end, tent them loosely with foil. Check the temperature with a meat thermometer—it should read 165°F in the thickest part of the thigh. Once done, take the pan out and cover the hens with foil to rest for 10 minutes.

Step 5

While the hens are resting, scoop out about half a cup of the pan drippings from under the veggies and pour it 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 alongside the hens and veggies for a cozy, all-in-one meal.