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Roasted Garlic-Rosemary Cornish Game Hens

Yield serves 12 (serving size: 1/2 hen)
Divvy the labor:Adults prepare hens for baking and serving;kids help tie legs of each hen,place the birds on roasting pan.

Ingredients

  • 1/4 cup thinly sliced garlic cloves
  • 2 tablespoons finely chopped fresh rosemary
  • 6 (1 1/4-pound) Cornish game hens
  • 6 rosemary sprigs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray

Nutrition Information

  • calories 294
  • caloriesfromfat 27 %
  • fat 8.4 g
  • satfat 2.1 g
  • monofat 2.7 g
  • polyfat 2 g
  • protein 50.4 g
  • carbohydrate 1.1 g
  • fiber 0.1 g
  • cholesterol 228 mg
  • iron 1.8 mg
  • sodium 332 mg
  • calcium 35 mg

How to Make It

  1. Preheat oven to 350°.

  2. Mix garlic and chopped rosemary together in a small bowl.

  3. Rinse each hen under cold water; pat dry. Starting at neck cavity, loosen skin from breast by gently inserting fingers between skin and meat. Place about 2 teaspoons of garlic mixture under skin and spread evenly over breast meat. Place 1 rosemary sprig in body cavity. Sprinkle hens with salt and pepper.

  4. Tie ends of legs together with cord. Lift wing tips out and tuck under hen. Place hens on a broiler pan coated with cooking spray; bake for 1 hour or until juices run clear. Remove skin and cord before serving; split hens in half lengthwise.