Active Time

　　20 min

　　Total Time

　　1 1D4 hr

　　Roasting the garlic mellows the flavor, which results in an aioli that is less pungent than traditional ones. Besides enhancing the taste of Cornish hens, this makes a perfect accompaniment to vegetables, lamb, and fish, and it's great as a dip.

　　

Ingredients

Makes 4 servings

　　2 whole heads of garlic

　　2 teaspoons extra-virgin olive oil

　　2 Cornish hens (1 1/4 to 1 1/2 lb each), rinsed and patted dry

　　1 1/2 teaspoons salt

　　1/2 teaspoon black pepper

　　1 cup bottled mayonnaise

　　2 tablespoons fresh lemon juice

　　1 teaspoon finely grated fresh lemon zest

　　2 tablespoons finely chopped fresh chives

　　

Special Equipment

kitchen string; a small (13- by 9-inch) roasting pan; an instant-read thermometer

　　

Step 1

Put oven rack in middle position and preheat oven to 500°F.

　　

Step 2

Trim off and discard about 1/4 inch from top of garlic heads to expose cloves, then put heads on a sheet of foil. Spoon oil over garlic, then wrap up foil tightly to enclose. Roast garlic on oven rack until very soft, about 40 minutes.

　　

Step 3

Meanwhile, season hens inside and out with 1 teaspoon salt and 1/4 teaspoon pepper. Tie legs together with string and tuck wing tips under. Transfer to roasting pan and roast alongside garlic until hens are golden brown and thermometer registers 170°F when inserted into leg joint, 30 to 40 minutes. Let stand, loosely covered with foil, 15 minutes.

　　

Step 4

Unwrap garlic carefully and cool slightly, then squeeze pulp into a bowl. Add remaining ingredients (including salt and pepper plus 2 tablespoons pan juices from hens if desired) and stir until combined well.

　　

Step 5

Halve hens lengthwise. Serve with aioli.