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Lemon Rosemary Sheet Tray Cornish Hen
Lemon-Rosemary Sheet Pan Cornish Hens Photo: Liz Andrew/Styling: Derek Laughren

The only thing you need to do here? Season the Cornish hens and chop the veggies (a mere 15 minutes of your time). Then transfer everything to a sheet pan, set a timer and continue bingeing Stranger Things.

4 servings

4 Cornish hens

Kosher salt and freshly ground black pepper

2 lemons, thinly sliced

1 head garlic—4 cloves peeled and crushed; remaining cloves separated and left in the skin

½ bunch rosemary

1 pound brussels sprouts, trimmed and quartered

1 pound marble potatoes, halved

1 pound butternut squash, diced

3 tablespoons extra-virgin olive oil

 

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

1. Preheat the oven to 425°F.

2. Season the inside of the Cornish hens with salt and pepper. Place the lemon slices, 1 crushed garlic clove and 2 sprigs of rosemary inside each hen. Tie the legs of each hen together with twine, and season the outside with salt and pepper.

3. On a baking sheet, toss the brussels sprouts, potatoes, squash and remaining garlic cloves with the olive oil. Season the vegetables with salt and pepper, and top with the remaining sprigs of rosemary.

4. Nestle the Cornish hens into the vegetables and then transfer the baking sheet to the oven. Roast until the hens are golden brown and an instant-read thermometer inserted into the thickest part of the Cornish hens reaches 180°F, 50 to 55 minutes.

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