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MAIN DISH: Cornish Hens w/ Garlic, Rosemary & Lemon

4 Cornish Game Hens
1 1/2 Tbsp. each of Grapes & Olives On Tap Rosemary Olive Oil and Grapes & Olives On Tap Meyer Lemon Olive Oil, combined
Salt & Pepper to taste
1 Lemon, quartered
4 sprigs fresh Rosemary
24 cloves Garlic, peeled
1/3 cup White Wine
1/3 cup Chicken Stock
4 sprigs fresh Rosemary, for garnish
Lemon slices, for garnish

Preheat oven to 450° F. Rub hens with 1 Tbsp. of combined Rosemary Olive Oil and Meyer Lemon Olive Oil. Place one lemon quarter and one rosemary sprig in the cavity of each hen. Place in large, heavy roasting pan and arrange garlic cloves around the hens. Roast for 25 minutes, then reduce heat to 350° F. In mixing bowl, whisk together wine, chicken broth and remaining 2 Tbsp. of Rosemary Olive Oil and Meyer Lemon Olive Oil. Pour over hens and continue roasting for 25 minutes, or until hens are browned
and juices run clear. Baste with pan juices every 10 minutes. Empty cavity juices into roasting pan, transfer hens to platter, and tent with foil to keep warm. Pour juices and garlic into saucepan and boil until liquids are reduced to sauce thickness, about 6 minutes. Cut hens in half lengthwise, place each half on a serving plate and spoon sauce and garlic around hens. Garnish with rosemary sprigs and lemon slices and serve.