| | Directions |
- Preheat oven to 450 degrees F.
- Make a paste with the butter, 1 minced garlic clove, lemon juice and chopped rosemary.
- Place hens in a large, heavy roasting pan. Rub paste under the skin of the breast. 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 garlic cloves around hens. Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 350 degrees F.
- In a mixing bowl, whisk together wine, chicken broth, and remaining 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. Serve hens with sauce.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
|  | | Ingredients | | - | | 1/4 cup butter |
| - | | 24 cloves garlic , divided |
| - | | 1 teaspoon lemon juice |
| - | | 1 teaspoon rosemary , chopped |
| - | | 4 Cornish game hens |
| - | | 3 tablespoons olive oil , divided |
| - | | salt and pepper to taste |
| - | | 1 lemon , quartered |
| - | | 4 sprigs fresh rosemary |
| - | | 1/3 cup white wine |
| - | | 1/3 cup low-sodium chicken broth |
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