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5 from 1 vote
game hens
Sheet Pan Game Hens and Potatoes

I love the idea of a single pan for dinner. A lot fewer dishes that way and I really don't like the clean up part. This recipe includes the potatoes, onions and protein - succulent game hens. So all you do is lay it all out, bake it and serve with a side salad. Easy? The easiest! This recipe will serve two hungry people or four smaller portions (half a hen each)

Course: Main Course, main dish
Cuisine: American, sheet pan
Keyword: chicken, game hens, onions, potatoes
Servings: 2 Game Hens
Author: HelenFern
  • 2 whole Cornish game hens
  • 3 small to medium Gold Potatoes
  • 1 medium onion
  • 2 teaspoons sea salt
  • 2 teaspoons ground black pepper
  • 1 Tablespoon minced garlic
  • 1 to 2 Tablespoons olive oil
  1. Preheat the oven to 350° - 

  2. Slice the potatoes and onions between 1/4 and 1/2 inch thick.

  3. Lightly oil a deep sheet pan or baking dish with olive oil and lay the potato slices in a single layer on top. Add 1/3 of the salt and pepper sprinkled evenly on top.

  4. Place the onion slices on top of the potatoes.

  5. Butterfly the game hens.

    To butterfly a bird, using poultry shears, cut along the spine from the tail to the neck. You can also spatchcock which is to cut on both sides of the spine and completely remove it.

  6. Sprinkle 1/3 of the salt and pepper on the inside of the hens. Lay them on top of the onions, skin side up.

  7. Sprinkle the top with the minced garlic and the remaining salt and pepper.

  8. Bake for about an hour, our until the potatoes are soft and the game hens' internal temperature is 165° and all the juices run clear.

  9. Remove from the oven and allow to rest for 5 to 10 minutes before serving. 

Recipe Notes

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