Cornish Game Hens with Garlic and Rosemary

Preheat oven to 450 degrees F (230 degrees C).

Rub hens with 1 tablespoon of the olive oil.

Lightly season hens with salt and pepper.

Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen.

Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens.

Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350 degrees F (175 degrees C).

In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens.

Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear.

Baste with pan juices every 10 minutes.

Transfer hens to a platter, pouring any cavity juices into the roasting pan.

Tent hens with aluminum foil to keep warm.

Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.

Cut hens in half lengthwise and arrange on plates.

Spoon sauce and garlic around hens.

Garnish with rosemary sprigs, and serve.