Sheet Pan Cornish Hens with Summer Veg
Roasted Cornish hens with potatoes, corn, broccoli, carrots, and tomatoes on one sheet pan—juicy, golden, and dinner-ready in under 30 minutes. Everything cooks together; serve hot off the pan.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 2 whole (about 1.5 lbs each) Cornish hens
- 1 lb (baby or cut into 1-inch chunks) potatoes
- 1.5 lbs mixed vegetables (corn on the cob, broccoli florets, carrots, cherry tomatoes)
Instructions
- 1
Pat the Cornish hens dry and season inside and out with salt and pepper.
- 2
Toss potatoes and vegetables with 3 tablespoons olive oil, salt, and pepper; spread on a sheet pan.
- 3
Place hens breast-side up on the vegetables, rub with 1 tablespoon olive oil, and season well.
- 4
Roast at 425°F for 22–25 minutes until hens are golden and juices run clear at the thigh.
- 5
Let rest 3 minutes, then serve everything on a platter drizzled with pan juices.
Tools you’ll need
- 18×13-inch sheet pan
- instant-read thermometer (optional, for confirming doneness)
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