Ingredients
2 Cornish game hens (20 to 24 ounces each)12 fresh sage leaves4 lemon wedges6 green onions, cut into 2-inch lengths, divided2 tablespoons butter, melted1 tablespoon olive oil1 tablespoon lemon juice2 garlic cloves, minced1 teaspoon kosher salt or sea salt1/4 teaspoon coarsely ground pepper6 small red potatoes, halved
Preparation
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.
Combine butter, oil, lemon juice and garlic; spoon half the mixture over hens. Sprinkle with salt and pepper.
Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer.
Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.
