3-4 Cornish game hens
1 lemon, zested and quartered
2 tsp. rosemary
3 T. olive oil
12-15 garlic cloves
½ cup white wine
½ cup chicken broth
Salt and pepper to taste
¼ cup water
2 T. flour
Preheat oven to 450 degrees. Clean and drain hens and place in a large roasting pan; rub with 1 T. olive oil and season with salt, pepper, lemon zest, and rosemary. Place a lemon wedge inside the cavity of each hen. Remove peel from garlic cloves and arrange around hens. Roast, uncovered, for 25 minutes.
Reduce oven temperature to 350 degrees. In a small bowl, whisk together wine, broth, and remaining olive oil. Pour over hens and roast an additional 25 minutes, until juices run clear. Baste every 10 minutes. Remove hens from oven and tent with foil to keep warm. Add pan juices to a saucepan and bring to a boil. Whisk together water and flour until smooth; add to the saucepan. Boil until gravy is thickened. Pour over hens to serve.
