• Preheat the oven to 375°F on the Convection Roast setting.
If you don’t have a convection oven, don’t worry. I have roasted hens in a regular oven many times. Your bake time is the same. So keep an eye on the hen’s internal temperature. As long as it reaches170℉, you’ll be in great shape for a perfectly cooked meal!

For hens

• Open each hen package over your sink and drain the liquid. Remove the hens from their packaging and pat them dry inside and out with paper towels. Sprinkle salt inside each hen.
  2 Cornish hens (22 ounces each), 1/4 teaspoon of salt
• Strip the leaves from one of the rosemary stems and chop them up. Combine with your softened butter. Mix until the rosemary is evenly distributed throughout the butter. Set aside.
  3 tablespoons of butter , 1 sprig of rosemary

For the pan

• Line you pan with parchment paper for easy clean up. Add ½ cup of broth to the pan along with sliced onion, 2 of the cloves of garlic, and 1 sprig of rosemary.

  Set a rack over the pan so the hens sit above the liquid while roasting. The broth and aromatics will create steam, collect the drippings, and make a flavorful base for gravy or pan sauce.
  2 cloves of garlic, 1 onion, 1/2 cup of chicken broth, 1 sprig of rosemary
• Arrange the hens breast-side up on the rack above the broth mixture.
• Gently loosen the skin over the breast and thighs. Generously rub about two thirds of the herb-butter mixture under the skin of the hens, and rub the remaining third of the herb-butter on top of each. Tuck 1/2 clove of fresh sliced garlic per each hen under the skin, as well.
  1 clove of garlic
• Drizzle a little oil over the top of each hen to help the skin brown.
  1/4 cup of extra virgin olive oil

Roast hens

• Roast uncovered for approximately 1 hour and 10 minutes, checking after 1 hour. Baste the hens halfway through the cooking time with a brush, large spoon, ladle, or a baster tool.

  Cooking time will vary depending on the size of the hens and your oven. There's no need to turn them over during roasting as there is no meat on the bottom of your hens.
• Check for doneness with a meat thermometer, inserting it into the thickest part of the breast and the innermost part of the thigh without touching bone.

  Your target is 170°F. The USDA's minimum safe temperature for poultry is 165°F, but I find that 170°F is our favored doneness.
• Let the hens rest for about 10 minutes before serving so the juices can settle. Serve one whole hen per person, or cut each hen in half lengthwise with a kitchen shears or knife, to serve two people.

  Enjoy with a knife and fork, or for a more casual meal, pick up the drumsticks and wings with your hands.