Roasted Cornish Game Hens

I have always wanted to try making Cornish game hens.  When sage and rosemary appeared in the box this week, I thought I would make something chicken and potatoes.  One of our grocery stores had twin packs of game hens on sale and I figured now was as good a time as any to try them.  I don't really know how you would eat them delicately--since I always imagined them being something you would eat at a fancy restaurant--but my husband thought they tasted awfully good.

Serves 2

2 tablespoons butter, softened
1 small onion, quartered and separated into sections
2 stalks celery
2 cloves garlic, cut in half
3 sprigs fresh rosemary
3 sprigs fresh sage, plus two leaves for garnish
1/2 lemon, cut into slices
2 Cornish game hens (2-3 lbs total)
1/2 cup water
Salt and ground black pepper

1. Grease a roaster or dutch oven.  Line the bottom of the roaster with onion, celery, garlic, rosemary, sage, and lemon slices. 
2. Brush game hens with softened butter.  Place game hens over vegetables in roaster.  Flatten sage leaf over breast of hens, if using, and brush sage with butter.  Any leftover butter can be dropped into roaster around game hens.  Sprinkle hens with salt and pepper and pour water around hens in roaster.
3. Roast game hens in 375 degree oven, uncovered, for 1 hour or until thigh meat tests done.  Let rest for 10 minutes before serving.  Discard vegetables for serving.