Sage And Garlic-Rubbed Cornish Hens

• 6 garlic cloves
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 12 fresh sage leaves, finely chopped
• 1 tablespoon grated lemon rind
• 2 tablespoons olive oil
• 2 Cornish hens (about 2 2/3 pounds total), butterflied and backbone removed
• 2 lemons, halved and seeded

1. Preheat oven to 425u0b0. Place a wire rack in a roasting pan or on a heavy-duty baking sheet.
2. 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.
3. Combine garlic mixture, chopped sage, rind, and oil in a small bowl.
4. Pat hens dry with paper towels. Rub garlic mixture under skins.
5. Place hens on rack; roast at 425u0b0 for 30 minutes or until a thermometer inserted into thickest part of thigh registers 160u0b0.
6. Remove hens; let stand 5 minutes. Remove and discard skin. Split hens along breast plate. Serve with lemons.

garlic, sugar, kosher salt, sage, lemon rind, olive oil, cornish hens, lemons

Taken from www.myrecipes.com/recipe/sage-garlic-rubbed-cornish-hens (may not work)