Sheet Pan Cornish Hens with Roasted Vegetables

This one-pan dinner makes for a romantic date night meal. Pop it in the oven and enjoy a glass of bubbly or an appetizer while it roasts. Then, divide the hens and vegetables between 2 plates. It’s that easy!

Serves: 2Prep: 15 minutesCook: 1 hour 10 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 2


  • 2 Simple Truth™ Natural Cornish Hens, thawed
  • 2 olive oil, divided
  • 1 tablespoon butter, melted
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 carrots, peeled and cut into 1” pieces
  • 2 parsnips, peeled and cut into 1” pieces
  • 1 medium onion, cut into wedges
  • 6 ounces Private Selection™ Petite Purple Potatoes, halved lengthwise
  • 1 tablespoon chopped fresh thyme or 1 tsp. dried thyme


  • Heat oven to 425°F.
  • With paper towels, pat hens dry and then place breast side up on large rimmed baking pan.
  • In small bowl, stir together 1 tablespoon olive oil and the butter. Brush over hens. Season with half the salt and half the pepper.
  • In medium bowl, stir together carrots, parsnips, onion, potatoes, remaining 1 tablespoon oil and remaining salt and pepper. Place vegetables in single layer around hens. Sprinkle hens and vegetables with thyme.
  • Bake 60-75 minutes or until internal temperature of hens reaches 165°F, stirring vegetables twice during roasting.