2 Cornish hens
1 bunch rosemary
2 T crushed garlic
2 T olive oil
salt and pepper
Preheat oven to 450° F. Stuff the cavity of each hen with half the bunch of rosemary. Tie legs together with butcher’s twine. Place hens in a roasting tray. Using a paper towel, pat each hen down so the skin is dry.
Rub hens with olive oil and garlic, then season with salt and pepper. Roast until just cooked through, about 35 minutes.
If serving sides, one hen will likely feed two people.