-
1
Preheat the oven to 400.
-
2
In a small bowl, combine the chopped thyme, chopped rosemary and parsley.
-
3
Stir in 1 tablespoon of the olive oil and season with salt and pepper.
-
4
Using your fingers, gently loosen the skin over the breasts and thighs of the game hens.
-
5
Stuff 1 heaping tablespoon of the herb mixture under the skin of each bird, pushing the skin around to help distribute the herbs evenly.
-
6
Season the cavities with salt, then stuff each with 2 thyme sprigs, 1 rosemary sprig half, 1 onion quarter and 2 smashed garlic cloves.
-
7
Tie the legs of the hens together with kitchen string.
-
8
Season the outside of the hens with salt and pepper.
-
9
In a very large ovenproof skillet, cook the butter over high heat until browned, 2 minutes.
-
10
Swirl in the remaining 2 tablespoons of olive oil.
-
11
Add the hens to the skillet, breast down, and cook until golden brown, 5 minutes.
-
12
Turn the birds and continue to cook until golden brown all over, 15 minutes longer.
-
13
Transfer the hens to the oven and roast, breast up, for 1 hour, or until the juices run clear when a thigh is pierced.
-
14
Remove the strings.
-
15
Let the hens rest for 5 minutes.
-
16
Transfer to a platter and serve.
