Herb-Stuffed Roasted Cornish Hens

• 2 Cornish game hens (20 to 24 ounces each)
• 12 fresh sage leaves
• 4 lemon wedges
• 6 green onions, cut into 2-inch lengths, divided
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon kosher salt or sea salt
• 1/4 teaspoon coarsely ground pepper
• 6 small red potatoes, halved

1. Preheat oven to 375u0b0. 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.
2. Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper.
3. Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake 40-45 minutes longer or until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0 and potatoes are tender.
4. Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

cornish game hens, sage, lemon wedges, green onions, butter, olive oil, lemon juice, garlic, kosher salt, ground pepper, red potatoes

Taken from www.tasteofhome.com/recipes/herb-stuffed-roasted-cornish-hens/ (may not work)