INGREDIENTS
INSTRUCTIONS
-
2 Back to Nature Farms Cornish hens (about 2 3/4 lbs total), butterflied & backbone removed
-
6 garlic cloves
-
1 tablespoon sugar
-
1 teaspoon kosher salt
-
12 fresh sage leaves
-
1 tablespoon grated lemon rind
-
2 tablespoons olive oil
-
2 lemons, halved & seeded
-
Preheat oven to 425 F. Place a wire rack in a roasting pan or on a heavy-duty baking sheet.
-
Smash garlic cloves with the back of your knife; then, with the flat side of your knife, press them to grind to a fine paste with the sugar and salt against the cutting board.
-
Combine garlic mixture, chopped sage, rind, and oil in a small bowl.
-
Pat hens on rack; roast at 425F for 30 minutes or until a thermometer inserted into thickest part of thigh registers 160F.
-
Remove hens; let stand 5 minutes. Remove and discard skin. Split hens along their breast plate. Serve with lemons.