Roasted Cornish Hens with Sun-Dried Tomato and Rosemary Butter

Preheat the oven to 200°C (400°F) and position the oven rack in the lower-middle third position.

Mince the drained sun-dried tomatoes, rosemary leaves, and garlic cloves finely on a clean cutting board using a chef's knife.

Combine softened unsalted butter, minced sun-dried tomatoes, minced rosemary, grated garlic, lemon zest, 2g kosher salt, and 1g black pepper in a small mixing bowl, mashing with a fork until thoroughly incorporated.

Pat the Cornish game hens completely dry inside and out using paper towels, then immediately wash hands, knives, and prep areas with warm soapy water to prevent cross-contamination.

Season the internal cavity of each hen evenly with 1g kosher salt and 0.5g black pepper, then insert two lemon wedges and two whole rosemary sprigs into each cavity.

Gently slide clean fingers between the skin and meat starting at the neck opening, carefully separating the skin across the breasts and down to the thighs without tearing, then work two-thirds of the compound butter under the skin of both birds and smooth it evenly over the meat.

Truss the hens by tucking the wing tips behind the shoulder joints and binding the drumstick ends firmly together using kitchen twine to promote uniform cooking.

Rub the outside skin of both hens thoroughly with 15ml olive oil, then season the exterior surfaces evenly with the remaining 2g kosher salt and 1g black pepper.

Place the trussed Cornish game hens breast-side up on the wire rack set inside the roasting pan, ensuring at least 5cm of space between the birds for hot air circulation.

Roast the hens in the preheated oven at 200°C (400°F) for 35 minutes until the skin turns light golden brown and fat begins rendering.

Melt the remaining one-third of the compound butter and gently brush it across the exterior breast, thigh, and wing skin of both hens using a pastry brush.

Return the hens to the oven at 200°C (400°F) for 10 to 15 minutes, roasting until an instant-read digital meat thermometer inserted into the thickest part of the inner thigh reads at least 74°C (165°F) without touching bone.

Transfer the roasted hens to a clean cutting board, snip and discard the kitchen twine, and allow them to rest undisturbed for 10 minutes before carving or plating.