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