Cornish Hens with Garlic and Rosemary

These hens were very juicy and tender. The rosemary and garlic gave them a nice flavor too. I made sugar snap peas with this...and if you can't tell from the picture I overcooked them a bit. oops.

Ingredients:

• 4 Cornish game hens (I only made 2)
  
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary (Only used 2 since I only made 2 hens)
  
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white wine
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Directions:

• Preheat oven to 450 degrees F (230 degrees C).

• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.

• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

I found that using the amount of wine/broth for the recipe of 4 hens wasn't even really enough for 2 hens. I would probably double the sauce next time.