Preheat oven to 450°F.

Cut one lemon into 8 wedges. Sprinkle the cavity of each hen with salt and pepper. Stuff 2 lemon wedges and 2 thyme springs into cavity of each hen. Lift up skin and rub olive oil then rub oil on outside skin.

Place hens in heavy roasting pan breast-side up. Scatter garlic cloves in the pan and pour wine over all.

Roast hens 25 min. Lower oven to 350°F. Cut remaining lemon in half and squeeze over hens. Pour broth over hens.

Roast hens 25 min or until internal temp is 165°F.

Remove hens from roasting pan and set on carving board. Cut hens in half and place on serving platter.

Pour pan juices and garlic into small saucepan and bring to boil. Serve gravy with hens.