Ingredients
- 6 lemons
- 6 garlic bulbs
- 3 (1 1⁄2-pound) frozen cornish game hens, thawed
- 3 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon 1⁄2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 sprig fresh rosemary
Preparation
Baking Directions:
1.Preheat oven to 450 degrees.
Cut 5 lemons in half and the remaining lemon into quarters.
Cut 3 garlic bulbs in half.
Cut off and discard pointed ends of the 3 remaining garlic bulbs.
2.Rinse hens inside and out with cold water.
Drain cavities well; pat dry with paper towels.
Rub hens with olive oil and sprinkle with parsley, salt and pepper.
Place 1 lemon quarter, 1 rosemary sprig and 1 garlic bulb half in cavity of each hen.
Tie legs with kitchen twine.
Tuck wing tips under.
3.Place hens, breast sides up, in heavy roasting pan and arrange remaining lemon pieces, garlic and rosemary sprigs around hens.
Bake for 25 minutes.
Reduce temperature to 350 degrees and bake for 25 more minutes or until hens are golden brown and juices run clear.
Let stand for 15 minutes before serving.
Garnish with rosemary sprigs.
Tips:
Wine pairing:Chalone Vineyard Monterey County Pinot Noir: This elegant red wine has a velvety texture on the palate and lush berry aromas.
$14.99
