This is for 4 cornish hens so you’ll have to do some math (sorry)
4 Cornish Hens (1-1 1/2 lbs each)
2 tablespoons minced garlic
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp paprika
1/4 tsp salt
2 tsps red-wine vinegar
Preheat oven to 350 degrees. Coat a rack and a large shallow roasting pan with no-stick spray and set aside.
Rinse the hens and pat dry with paper towels. Starting at the neck opening of each hen, use your fingers to gently loosen the skin from the meat over the breasts, thighs and legs. Use your index finger to reach the drumstick meat without tearing the skin.
In a small bowl, combine the garlic, cumin, oregano, paprika, salt and vinegar. Rub the seasoning mixture under the skin and over the meat of the hens.
Place the hens breast side up on the prepared rack in the roasting pan. Skewer the neck skin to the backs of the hens and tie the legs to the tails. Insert a meat thermometer in the thickest part of a thigh.
Roast, uncovered, for 45 to 60 minutes or until the thermometer registers 180 to 185 degrees and the meat is no longer pink. Let stand 10 minutes before carving. Remove and discard skin before serving.
Makes 8 servings. Per serving: 351 calories, 14.5 g. fat (38% of calories), 30.2 g. protein, 24 g. carbs, 0.1 dietary fiber, 52 mg. cholesterol, 133 mg. sodium
Hope this is good.