Roasted Cornish Hens

• 2 (1 1/4-pound) Cornish hens
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 4 thyme sprigs
• 2 garlic cloves, halved and crushed
• 1/3 cup dry white wine

1. Preheat oven to 350u0b0.
2. Remove and discard the giblets and necks from hens. Rinse hens with cold water; pat dry.
3. Starting at neck cavity, loosen skin from breast by inserting fingers, gently pushing between skin and meat. Combine salt and pepper; rub under loosened skin. Insert 2 thyme sprigs and 2 garlic halves under loosened skin of each hen. Lift wing tips up and over backs; tuck under hens.
4. Place the hens, breast sides up, in an 11 x 7-inch baking dish. Pour white wine over hens.
5. Bake at 350u0b0 for 55 minutes or until a thermometer registers 180u0b0, basting occasionally with wine. Let stand for 5 minutes. Discard skin.

cornish hens, salt, freshly ground black pepper, thyme, garlic, white wine

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