Roasted cornish hens with pomegranate-molasses glaze

Pomegranate molasses is sold in many ethnic markets and health-food stores.

1/3 cup pomegranate molasses

1/3 cup extra-virgin olive oil

1/4 teaspoon freshly ground pepper

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

2 onions, 1 thinly sliced and the other cut into 8 wedges

4 garlic cloves, smashed

Cooking spray, for the roasting rack

1 lemon, cut into 8 wedges

2 tablespoons unsalted butter, melted

Coarse salt and freshly ground pepper

In a small bowl, whisk together the pomegranate molasses, oil, and pepper. Place each hen in a large resealable plastic bag. Divide the marinade evenly between the bags; add the sliced onion and garlic. Seal the bags; turn to coat. Refrigerate at least 4 hours or overnight, turning occasionally.
Preheat the oven to 350 F, with the rack in the lower third. Line a shallow roasting pan or rimmed baking sheet with a roasting rack, and coat the rack with spray; set aside.
Remove the hens from the plastic bags, letting excess marinade drip off. Place the hens on the rack, breast side up, and tuck the wing tips under the body. Fill each cavity with 4 onion and 4 lemon wedges; tie the legs with kitchen twine. Brush with butter; sprinkle with salt and pepper.
Transfer to the oven, and roast until the hens are golden and cooked through, about 1 1/2 hours, rotating the pan every half-hour. If the skin starts to get too dark, cover loosely with foil. Remove from the oven; serve warm

SERVES 4