2 Cornish Hens (1.5lbs each)
2 lemons ( I quartered, 1 sliced)
12 cloves of garlic
3 tbsp dried rosemary
1 tbsp Olive oil
1 tsp salt
1/2 tsp black pepper
Preheat oven to 350F.
Wash the hens well, pat dry and place in baking dish. In a small bowl mix together the salt, pepper, rosemary, and enough olive oil to make a thick paste (about a tablespoon). Rub over the hens. Stuff each cavity with two lemon wedges and two cloves of garlic. Place remaining garlic around the hens in baking dish (I like to tuck a clove under each wing and thigh joint). Place lemon slices on top of hens and bake for 1 hour or until juices run clear.
Remove hens from baking dish and place on serving platter. The garlic and juices will be left in the pan. Mash leftover garlic with some of the drippings (juices) and salt and pepper to taste. Drizzle sauce over hen.
Serve with rice pilaf and vegetables.