4 Cornish game hens, 3 tablespoons olive oil, divided, salt and pepper to taste, 1 lemon, quartered, 8 sprigs fresh rosemary, divided, 24 cloves garlic, ⅓ cup white wine, ⅓ cup low-sodium chicken broth
Instructions
Preheat oven to 450 degrees F (230 degrees C). Rub hens with 1 tablespoon olive oil, season with salt and pepper, and stuff each cavity with a lemon quarter and rosemary sprig. Place hens and garlic cloves in a roasting pan and cook for 25 minutes. Whisk together wine, broth, and remaining oil. Lower oven to 350 degrees F (175 degrees C), pour the mixture over the hens, and roast for 25 more minutes while basting until the internal temperature hits 165 degrees F (74 degrees C). Transfer hens to a plate and tent with foil. Reduce pan juices and garlic in a saucepan for 6 minutes. Serve halved hens topped with the sauce and garlic.
Nutrition
Total Fat 58g 74%, Saturated Fat 15g 73%, Cholesterol 340mg 113%, Sodium 1383mg 60%, Total Carbohydrate 10g 4%, Dietary Fiber 2g 6%, Total Sugars 0g, Protein 59g, Vitamin C 28mg 142%, Calcium 93mg 7%, Iron 3mg 18%, Potassium 929mg 20%
