¼ cup pomegranate juice
2/3-cup extra-virgin olive oil
2/4 teaspoon freshly ground pepper
4 cornish hens (each 1 to 1 ½ pounds), rinsed and patted dry
4 onions, 2 thinly sliced and the other cut into 8 wedges
8 garlic cloves, smashed
2 lemons cut into 16 wedges
4 tablespoons unsalted margarine, melted
Coarse salt and ¼ teaspoon freshly round pepper
Cooking spray, for roasting rack
In a small bowl, whisk together pomegranate juice, oil and pepper; set aside. Place each hen in a large resealable plastic bag. Pour half of the marinade into each bag, and divide sliced onions and garlic between bags. Seal bags, and turn to coat hens with marinade. Refrigerate at least 4 hours overnight, turning occasionally.
Preheat oven to 350°F with rack in lower third. Line a shallow roasting pan or rimmed baking sheet with a roasting rack, and coat rack with cooking spray; set aside.
Remove hens from plastic bags, letting excess marinade drip off. Place hens on rack, breast side up, and tuck wing tips under body. Fill each cavity with 4 onion wedges and 4 lemon wedges; tie legs together with kitchen twine. Brush hens with melted margarine, and sprinkle with salt and pepper. Roast until golden and cooked through, about 1-½ hours, rotating pan every half hour. If hens start to get too dark, cover loosely with foil. Remove from oven, and let rest about 5 minutes before serving.