A tip. The garlic I used was pre-crushed, which saved a lot of time and pain. When I made these before, I chopped it myself, but the crushed is easier to spread.
One last note. I assumed everyone would need their own hen, since they are smaller than chickens. Oh no. Even Dad only had one half. Leftovers are always great, but for planning purposes, be on notice.
Anyway, the recipe itself, below (from recipes.com):
Cornish Hens Normandy
3 Cornish hens, frozen
1 tsp. salt
1/2 tsp. sage
1/2 tsp. nutmeg
1/2 clove garlic, crushed
2 tbsp. lemon juice
1/2 c. butter
1/2 c. orange juice
3 thick slices navel orange, cut in half
Thaw and split hens in half down the middle. Combine salt, sage, garlic, nutmeg, garlic and lemon juice. Rub mixture over skin side.
Melt butter in shallow roasting pan in 350 degree oven. Place hens, skin side down, in melted butter. Roast 15 minutes. Turn skin side up and roast 15 minutes longer. Pour orange juice over hens. Roast 15 minutes or until brown and tender.Remove to platter. Pour pan juice over. Garnish with orange slices. Slices may be sauteed in butter to which a dash of cloves has been added. Serves 6. Freezes well.