Milk braised Cornish hen

1-2 Tyson cornish hens, thawed
1 lemon (I used preserved lemon), quartered
Few garlic, unpeeled
Pinch saffron
1/2-1 tsp thyme or so
3 cups milk or so
salt
pepper, garlic and onion powder to season
2 tbsp salted butter
2 tbsp olive oil
4 med yellow potatoes

Preheat the oven to 375F.
Take your thawed out Cornish hens and rinse them inside and out, then pat very, very dry with a paper towel. Season with salt, pepper, and garlic powder.
In a heavy, oven-safe pot like a Dutch oven, heat the butter and olive oil over medium-high heat.When the butter is melted and sizzling, add in the hens, and cook until they are golden brown and crisp on each side.Add in the milk, and toss in the garlic, lemon, and herbs.  Add halved yellow potatoes.
Cover the pot, and transfer to the preheated oven. Bake the hens in the covered pot for about 45 minutes, then remove the lid, baste the hens with the juices, and cook for 45 minutes more, uncovered.Hens are cooked when they can easily be pierced with a fork, and any juices that run are clear and not pink or red.Serve immediately with desired side dishes!