Sage and Garlic-Rubbed Cornish Hens

Preheat oven to 425°. 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 dry with paper towels. Rub garlic mixture under skins.

Place hens on rack; roast at 425° for 30 minutes or until a thermometer inserted into thickest part of thigh registers 160°.

Remove hens; let stand 5 minutes. Remove and discard skin. Split hens along breast plate. Serve with lemons.