Tarragon-Lemon Roasted Cornish Hens

We enjoy cornish hens this way sometimes for a Sunday dinner.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 4 yields half a hen per person

Ingredients

• 2  rock cornish hens (1-1 1/2 lbs)
• 1  can chicken broth, warmed
• 2  teaspoons  minced garlic
• 2  tablespoons dried tarragon
• 2  tablespoons olive oil
• 2  tablespoons margarine or 2  tablespoons butter
• 1⁄2 lemon
•  kosher salt
•  pepper

Directions

1. Remove giblets from hens if they're present; reserve for future use.
2. Rinse hens throughly under running water; pat dry.
3. Rub olive oil over both hens.
4. Season hens, inside and out, with salt and pepper.
5. Season hens with tarragon including the cavities of the birds.
6. Rub spice well into the skin.
7. Place one teaspoon of garlic into the cavity of each hen.
8. Quarter the half of lemon and place one quarter inside of each cornish hen's cavity as well.
9. Place hens into a roaster and pour warmed chicken broth into the roasting pan.
10. Dot both hens with margarine or butter.
11. Cover pan and roast in a 400 degree oven for 50 minutes basting occasionally.
12. Remove the cover and allow birds to brown for 10 minutes.
13. Let stand 10 minutes before serving.