Poulet de Cornouailles rôti

 2 whole Cornish hens about 1 1/2 lb each
 2 sprigs rosemary
 4 sprigs thyme
 2 large sweet potatoes, washed un peeled and cut into wedges
 6 cloves garlic
 1 lemon cut in slices
 2 tbsp olive oil

Dry Rub:
 1 tsp salt or to taste
 1 tsp pepper or to taste
 1 tsp garlic powder
 1/4 tsp pepper flakes


Combine all the dry rub ingredients  generously season with the dry rub both inside and out of the hens. Preheat your oven to 425 °F. 

In a roasting pan add the rosemary, thyme, garlic, sweet potato wedges, and half the lemon slices. Place the hens in the roasting pan over the herbs and drizzle the olive oil. Transfer to the oven and bake for about 1 hour (a thermometer should ready 165 F)
 Let hens rest for 15 minutes before serving garnish with remaining lemon.