Buttered Up Cornish Game Hens

I cooked these cornish game hens a couple days.  My family sure did enjoy this meal and so did I.  The butter just makes the chicken so moist and delicious.  This is one of my favorite meals.  So easy and so good! Please if you land here on my blog, you must try this recipe and serve with roasted fingerling potatoes.  All you do for the potatoes is slather them in olive oil, sea salt, pepper and fresh chopped herbs, like rosemary and thyme, and a few cloves of garlic.  Roast the potatoes while the hens are roasting. 

2 cornish game hens, washed & dried, backbone removed
1/2 stick unsalted butter at room temp.
1 tsp. fresh rosemary, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh parsley, chopped
1 clove garlic, pressed
sea salt
fresh ground pepper
juice of half a lemon
olive oil

Preheat oven to 375 degrees.  Use a pair of sharp kitchen shears to remove the backbone, discard or save for stock.  Lay the chicken flat on a foil lined roasting pan.  In a small bowl, combine butter, garlic, lemon juice and herbs mixing until well blended.  The next step is to get up close and personal with the little chics.  Take your finger and slide it between the skin and the meat, but do not remove the skin.  Take a spoonful of the herby butter and rub it underneath the skin.  After both chics have gotten a rub down, drizzle them with olive oil, and sprinkle them with salt & pepper.   Bake for 50 - 55 minutes or until done.  Simply delicious!