Serve the hens with roasted sweet potatoes: Prick four sweet potatoes all over with a fork and rub the skins with extra-virgin olive oil. Place a large ovenproof skillet, preferably cast iron, on the floor of the oven while it is preheating. Roast the potatoes in the skillet, turning them a few times, for 45 to 55 minutes. (This gives the spuds a blistered, crispy skin.) Halve the potatoes lengthwise just before serving them.
This simple and delicious recipe for spatchcocked Cornish game hens with lemon and olive relish is from "The Martha Stewart Show" TV kitchen. The term "spatchcocked" means the chicken or game bird has been split down the back, opened out and grilled flat.