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1
Preheat the broiler and put the rack about 4 inches from the heat source, a little lower for a chicken, which will take longer to cook.
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2
Use a sharp, sturdy knife to split the hens through their backbones; it will cut through without too much effort.
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3
Flatten the hens in a broiling or roasting pan, skin side down, and liberally sprinkle the exposed surfaces with salt and pepper.
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4
Slice one of the lemons as thinly as you can and lay the slices on the birds.
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5
Broil for about 10 minutes, or until the lemon is browned and the birds appear cooked on this side; rotate the pan in the oven if necessary.
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6
Turn the birds, sprinkle with salt and pepper, and return to the broiler.
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7
Cook for another 10 minutes, or until the skin of the birds is nicely browned.
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8
Meanwhile, slice the remaining lemon as you did the first.
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9
Lay the lemon slices on the birds skin side and return to the broiler; broil for another 5 minutes, by which time the lemons will be slightly browned and the meat cooked through; if it isnt, cook for an additional couple of minutes.
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10
Drizzle with the balsamic vinegar, garnish if you like, and serve.
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11
In step 3, spread 1 teaspoon finely minced garlic combined with 1 tablespoon minced fresh rosemary (or 1 teaspoon dried) on the birds skin after it browns but before covering with the lemon slices.
