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1
Rub the hens with 2 tablespoons of the olive oil and season them with salt and pepper.
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2
In a large skillet, heat the remaining 2 tablespoons of olive oil.
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3
Add the hens 1 at a time and brown them over moderately high heat, about 4 minutes per side.
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4
Transfer the hens to a large roasting pan and let cool slightly.
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5
Pour off the fat from the skillet.
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6
Add 1/2 cup of the wine to the skillet and boil over high heat for 2 minutes, using a wooden spatula to scrape up the brown bits from the bottom.
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7
Preheat the oven to 400.
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8
Using a citrus zester, zest 3 of the lemons.
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9
Alternatively, remove the zest from 3 of the lemons using a vegetable peeler, then cut the zest into fine julienne.
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10
Thinly slice the remaining 2 lemons.
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11
Rub the hens with the rosemary.
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12
Put 2 garlic-clove halves and one-third of the lemon slices in each of the hen cavities.
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13
Tie the legs together and fold the wing tips underneath.
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14
Scatter the lemon zest over the hens.
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15
Pour the reduced wine into the roasting pan and add the remaining garlic cloves.
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16
Roast the hens for about 1 hour, basting after 15 minutes with 1/4 cup of wine.
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17
Baste 2 more times, until an instant-read thermometer inserted in an inner thigh registers 160.
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18
Transfer the guinea hens to a carving board, cover loosely with foil and let rest for 10 minutes.
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19
Pour the pan juices into a glass measuring cup and skim off the fat.
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20
Set the roasting pan over 2 burners.
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21
Add the remaining 1/2 cup of wine and boil over high heat, scraping up the brown bits, until almost evaporated.
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22
Pour in the reserved pan juices and simmer the sauce for 2 minutes.
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23
Strain the sauce into a warmed gravy boat and season with salt and pepper.
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24
Carve the hens and serve with the pan sauce.
