Ingredients

• 4 Cornish game hens
• kosher salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 1 head of garlic (around 24 cloves)
• 1/3 cup white wine
• 1/3 cup chicken broth
• 4 sprigs fresh rosemary, for garnish

Steps

1. Preheat oven to 450 degrees F.
2. Rub hens with olive oil. Generously season hens with kosher salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F. In a mixing bowl, mix together wine, chicken broth, and 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear.
4. Baste with pan juices every 10 minutes.
5. 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. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.