Ingredients

• 1 Cornish game hen (about 1 1/2 pounds), halved
• 2 teaspoons Greek spice blend
• 2 small clementines
• 1 6-ounce jar marinated artichoke hearts
• 1/4 cup pitted assorted Mediterranean olives
• 1/4 cup dry white wine

Instructions

1. Preheat oven to 450°F. Sprinkle game hen with salt and pepper. Using fingers, loosen skin and rub spice blend between meat and skin.
2. Slice unpeeled clementines crosswise. Arrange clementines, artichoke hearts with juices from jar, and olives in single layer in 13x9-inch metal baking pan. Place hen atop clementine mixture.
3. Roast hen until golden and cooked through, about 25 minutes. Brush with pan juices. Transfer 1 hen half to each of 2 plates. Place baking pan atop burner over medium-high heat. Spoon off excess fat. Add wine to clementine mixture in baking pan. Cook until liquid is reduced to 1/4 cup, about 2 minutes. Spoon sauce over hen halves. Spoon clementine mixture alongside and serve.