For Searing

• 2 Cornish game hens (about 2 lbs each), washed & dried
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 tbsp chopped thyme leaves
• 1 tbsp chopped rosemary
• zest of 1 lemon
• 2 tbsp olive oil
• kosher salt
• black pepper

For Roasting

• 2 tbsp olive oil
• 6 unpeeled garlic cloves
• 6 lemon wheels
• 2 sprigs rosemary

1. Preheat oven to 425°
2. Remove wing tips from hens and cut into legs and breasts
3. Rub pieces with minced garlic, shallots, chopped rosemary, thyme and oil. At this point, you can refrigerate and marinate for a few hours or cook immediately 
4. When ready to cook, heat a heavy-bottomed, oven-proof sauté pan with 2 tbsp olive oil over medium-high heat 
5. Season meat with salt and pepper. Add to hot pan and brown, about 2 minutes per side. Around the meat, nestle the lemon wheels, whole garlic cloves and rosemary
6. Roast until hens are cooked through, about 20-25 minutes  
7. Serve immediately — great with Eric's Potatoes Dauphinoise!