Preheat the oven to 375°F. In a small bowl, combine the minced garlic and melted butter. Sprinkle in the rosemary from one sprig. Microwave the butter mixture until the garlic becomes fragrant and the rosemary softens slightly, about 30 seconds.

Wash the Cornish hens and pat them dry. Arrange them in a roasting pan, breast side up, with optional rainbow potatoes scattered around them.

Gently lift the skin from the meat of the hens and brush the garlic-butter mixture beneath it. Place one sprig of rosemary on top of each hen. Pour any remaining butter over both the hens and the optional potatoes.

Bake the hens covered for 45 minutes. Then remove the cover and cook for an additional 10-15 minutes, until the internal temperature of a leg or breast reaches 165°F. To achieve that perfect golden brown skin, broil the hens for 5-10 minutes.

Optionally, garnish with parsley before serving.

Serve piping hot to the knights at the Inn at the Crossroads, preferably alongside a flagon of ale. Enjoy!