Roasted Cornish Game Hens with Garlic, Rosemary, and Lemon

Holy Moly!! I'm making this for SURE:
(4 servings)

4 Cornish game hens
Sea salt* and freshly ground pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary (I LOVE snipping this from my plant on my balcony farm!!)
3 T. EVOO
24 cloves of garlic
Small whole crimini mushrooms*
1/3 cup white wine
1/3 cup low sodium chicken broth
4 sprigs of rosemary for garnish

Preheat oven to 450. Rub hens with 1 T. oil. Lightly season with S&P. Place a lemon quarter and a sprig of rosemary in the cavity of each hen (you can also make a rosemary/lemon butter paste to rub under the skin of the breast*). Place in a large heavy roasting pan, and arrange garlic cloves around hens. Roast for 25 mins. Reduce oven temp to 350. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 T. oil; pour over hens. Add mushrooms to the pan. Continue roasting about 25 mins. longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 mins. Transfer hens and mushrooms to serving platter, and pouring any cavity juices into pan; tent with foil. Transfer pan juices and garlic cloves to a med. saucepan. Boil til reduced to a sauce consistency, about 6 mins. (add cornstarch if needed to thicken*). Cut hens in half, if desired, and plate. Surround with garlic and mushrooms. Garnish with rosemary sprigs. 

Spread your joy today, and have FUN!!!!!

Love,

MM