Our Recipes
Cornish Hen Sheet-Pan Dinner
Serves: 2
Prep Time: in
Cook Time: in
This celebration-worthy recipe serves up all the classic flavors of a holiday meal in a convenient sheet-pan format that cuts down on prep and clean-up time. Herb-and-butter rubbed Bell & Evans Cornish Hens are roasted atop stuffing, with sides of sweet potatoes and green beans arranged on quadrants of the pan, so that all of the components are ready at the same time. A sprinkle of pomegranate seeds makes a colorful, festive garnish!
Ingredients
For Stuffing
- 2 cups Bell & Evans Organic Chicken Bone Broth
- 1 large Egg
- 1/4 cup Unsalted butter, melted
- 1 small Yellow onion, chopped
- 2 stalks Celery, chopped
- 1 (12-oz) bag Herb-seasoned stuffing cubes
For Hens
- 2 Bell & Evans Cornish Hens
- 1/2 cup Unsalted butter, room temperature
- 2 1/2 tsp Salt
- 2 tsp Chopped fresh rosemary
- 2 tsp Chopped fresh sage
- 1 Lemon, zested
- 1/4 tsp Black pepper
For Sweet Potatoes
- 1 lb Sweet potatoes, cut into 1-inch cubes
- 2 TB Olive oil
- 1 1/2 tsp Chopped fresh sage
- Salt and black pepper, to taste
For Green Beans and assembly
- 1 lb Green beans, ends trimmed
- 2 TB Olive oil
- 1 tsp Chopped fresh thyme
- Salt and black pepper, to taste
- 2 TB Grated Parmesan
- 1/4 cup Pomegranate arils
Preparation
For Stuffing
- Preheat oven to 375°F and line a rimmed baking sheet with parchment paper. Whisk broth and egg together in a large bowl until combined.
- Melt butter in a large skillet over medium heat. Add onion and celery, and cook, stirring occasionally, until tender, about 3-5 minutes. Remove from heat. Gently stir in stuffing cubes and broth mixture until combined. Set aside.
For Hens
- Combine the butter, salt, rosemary, sage, lemon zest and pepper in a small bowl. Rub butter mixture over both hens and under the skin. Tie each of the hen’s legs together and tuck wing tips underneath the bodies.
- Place stuffing on one half of the prepared baking sheet. Place hens on top of stuffing.
For Sweet Potatoes
- Toss potatoes, oil and sage together in a large bowl until coated. Season with salt and pepper, to taste. Arrange potatoes on one quarter of the baking sheet. Transfer baking sheet to oven and roast for 35-40 minutes, flipping potatoes halfway through, until light golden-brown.
For Green Beans
- Meanwhile, toss green beans, oil and thyme together in a large bowl. Season with salt and pepper, to taste. Arrange green beans on the remaining quarter of the baking sheet and sprinkle with the Parmesan. Continue to roast until the beans and potatoes are tender, and the hen's internal temperature reaches 165°F, as measured by a meat thermometer, about 20-25 minutes. Allow hens to rest for at least 5 minutes. Garnish with pomegranate arils, and serve.
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