Festive Cornish Game Hens
Serves 4

If your looking for something a little different to serve for a special occasion, here is a simple recipe that will delight your family and guests. Each hen is cut in half after cooking so each person gets to eat a leg, wing and breast of their own. 

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2 cornish game hens (about 1-1/4 pound each)
1 large lemon, cut in half
4 cloves garlic, peeled and left whole
4 sprigs fresh rosemary

1 tablespoon olive oil
1 tablespoon finely chopped green onion
1 clove garlic, minced

1. Pre-heat oven to 400 degrees.
2. Rinse hens in cold water hens, dry with paper towels.
3. Arrange hens on a rack in a 9x11 or 9x13 baking dish with sides.
4. Place half lemon, 2 cloves garlic and 2 sprigs rosemary in cavity of each hen. Truss legs.
5. In a small bowl mix olive oil, green onion and garlic. Baste hens with onion mixture.
6. Pour about 1/4 to 1/2 inch water or other liquid in bottom of pan. (Make sure liquid does not touch the hens.)
7. Roast hens breast side down for 30 minutes. 
8. Turn hens breast side up, baste again and roast another 30 minutes or until no longer pink inside and golden brown outside.
9. Let sit for 15 minutes before cutting each hen in half lengthwise.

Calories 345, Fat 12.4g, Cholesterol 233mg, Sodium 141mg
Carbohydrates 4.6g, Fiber 1.8g, Protein 51.8g