Instructions: Preheat oven to 500 degrees. Season the hen inside and out with salt and pepper and stuff with lemon wedge. Arrange in small roasting pan

(dont truss!). In a bowl, toss the potatoes, shallots and garlic with the oil. Add the potatoes to the pan and roast the hen for 8 minutes. Add the shallots and garlic and roast for 7 minutes more or until the hen is cooked through. Transfer the hen, potatoes and shallots to a platter to rest and put the roasting pan on top of the stove. Add the rosemary and cook over low heat for 1 minute. Deglaze the pan with the wine. Add the chicken stock and simmer until reduced by half. Whisk in the butter and transfer mixture to a blender and blend (the garlic will thicken the sauce).

Add any juices that have accumulated on hen platter. Pour sauce over hen and serve with the vegetables.

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