Recipe Title

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Yield: 2 servings
Prep Time: 20 min
Inactive:
Cook Time: 70 min

Ingredients

2 Cornish game hens (20-24 oz each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 Tbsp butter, melted
1 Tbsp olive oil
1 Tbsp lemon juice
2 garlic cloves, minced
1 tsp salt
¼ tsp coarsly ground pepper
6 small red potatoes, halved

Instructions

1. Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan.
2. Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper.
3. Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake 40-45 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender.
4. Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.