Place hens in a greased roasting pan, breast side up. Gently lift skin from breasts and arrange sage leaves underneath the skin in a single layer. Place two lemon wedges and one green onion, cut-up, into the center cavity of each hen. Tie legs of each hen together; turn wings under backs.
In a small bowl, stir together oil, butter, lemon juice and garlic. Brush half of mixture over hens. Sprinkle hens with salt and pepper.
Bake at 375° for 30 minutes. Add potatoes and remaining whole green onions to roasting pan. Brush hens with remaining butter mixture. Bake 40-45 minutes longer or until meat juices run clear and potatoes are fork tender.
Remove hens to serving platter. Stir red potatoes and green onions to coat with pan drippings. Serve potatoes and onions with hens. Yield- 2-4 servings.
Originally Submitted
12/17/2011
0 Out of 5 from
0 reviews
You can add this Herb-Stuffed Roasted Cornish Hens recipe to your own private DesktopCookbook.
