Herb-Stuffed Roasted Cornish Hens

Directions

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