Preheat oven to 350°F. Arrange game hens in a large roasting pan, truss if desired (tie leg ends together with kitchen twine and tuck wing tips behind backs).

Scatter prepared celery, carrot and onion evenly around game hens in pan. Drizzle olive oil over the top of everything. Rub it into the game hen skins to distribute evenly (wash your hands when done). Sprinkle a generous amount of salt, pepper and chicken seasoning evenly over everything in the pan.

Tent pan with aluminum foil, sealing the edges tightly. Place in oven and bake for 1 hour. Remove foil and continue baking uncovered for an additional 20 - 30 minutes, or until internal temp reaches at least 180°F. NOTE: Be sure not to hit bone when checking temp. The bone is hotter and throws off the reading.

When done, remove from oven and let rest 10 minutes. Serve with sides of your choice and enjoy! We like to serve with the attached recipes and rolls, as well as my optional gravy, listed below.

https://cookpad.wasmer.app/us/recipes/362345-crockpot-ranch-mushrooms
https://cookpad.wasmer.app/us/recipes/340517-meow-mash-perterders

OPTIONAL: To make a gravy, if desired, transfer game hens and veggies to a plate, skim some of the fat off the juices in the roasting pan and pour into a small sauce pan (I have a special separating "pitcher" made by Oxo that is fabulous to separate the fat). Bring juices to a boil over medium high heat. Whisk together 1-2 tbs cornstarch and 2-3tbs cold water in a small bowl. Pour into juices while stirring. Turn heat down to medium and simmer till thickened, stirring frequently, about 5 minutes.