Cooking Instructions
- 1
Preheat oven to 450°F.
- 2
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.
- 3
Place hens in heavy roasting pan breast-side up. Scatter garlic cloves in the pan and pour wine over all.
- 4
Roast hens 25 min. Lower oven to 350°F. Cut remaining lemon in half and squeeze over hens. Pour broth over hens.
- 5
Roast hens 25 min or until internal temp is 165°F.
- 6
Remove hens from roasting pan and set on carving board. Cut hens in half and place on serving platter.
- 7
Pour pan juices and garlic into small saucepan and bring to boil. Serve gravy with hens.
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