Roasted Cornish Hens with Lemon and Herbs

Total time: 65 minutes
    Small, perfectly roasted hens make an elegant presentation and are perfect individual servings (with maybe a snack leftover).  Lemon and herbs under the skin infuse lots of flavors.

 Ingredients:

• 2 Cornish game hens or poussin (little chickens)
• 1 tbs fresh thyme   substitute 2 tsp dried
• 1 tbs fresh rosemary   substitute 1 tbs dried
• 3 tbs lemon
• 3 tbs olive oil
• 1/2 tsp salt
• 1/2 cup (4oz, 120ml) white wine

 Instructions:

• Wash hens and pat dry with paper towels. 
• Mix 1 tbs oil with 1 tbs lemon juice and the herbs. 
• Gently loosen the skin on the hens.  Divide half of the herb mixture and put under the skin. 
• Tie legs close and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on. Lay them on a rack in a shallow baking pan. 
• Add remaining 2 tbs lemon juice, 2 tbs olive, salt to the remaining half of the herb mixture.
• Spread half on hens. 
• Put hens into 400F (200C) oven. Bake for 50 - 60 minutes.
• Combine wine with remaining herb / oil mixture and use as a basting sauce.  Baste every 15 minutes with sauce and pan juices until done.   Poultry is done with an internal temperature of 165F (74C). I recommend a meat thermometer
• Remove hens, cover with foil to keep warm and let rest 5 - 10 minutes for the juices to sink back into the meat.  Resting is important to keep any meat from being dry.