Fig & Rosemary Sticky Glazed Cornish Hens

Preparation

1. Heat oven to 400°F. Place a wire rack on a baking sheet; coat rack with cooking spray.
2. Combine butter and half of the garlic, rosemary, salt and pepper in a small bowl.
3. Tie ends of cornish hen legs together with twine. Rub herbed butter over hens. Set hens wing side up on wire rack on baking sheet.
4. Add balsamic glaze, preserves, remaining garlic and herbs to a small saucepan and bring to a boil; cook until slightly thickened, stirring occasionally.
5. Meanwhile, cut potatoes in half. Place potatoes in a small bowl and toss with olive oil, rosemary, salt and pepper. Spread on a parchment lined baking sheet and place in the oven to roast with the hens.
6. Brush hens lightly with glaze, reserving rest for basting.
7. Bake at 400°F for 15 minutes. Flip hens and brush with additional fig & rosemary glaze. Bake 40 minutes or until a thermometer inserted in the meaty part of thigh registers 165° F, brushing with fig & rosemary mixture every 10 minutes.
8. Remove hens and potatoes from oven. Let stand 5 minutes. Serve.