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1
Position a rack in the lower third of the oven and preheat to 400 degrees F. Make the pumpkin seed pesto: Heat 3 tablespoons olive oil, the pepitas, 1/2 teaspoon salt and a large pinch of paprika in a large skillet over medium heat.
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2
Cook, shaking the skillet, until the seeds begin popping and some turn brown, about 5 minutes.
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3
Remove from the heat and let cool completely.
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4
Transfer the seeds and oil to a food processor; add 1/2 cup water, the parsley, scallions, lemon juice and 1/4 teaspoon salt and pulse until pureed.
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5
Remove about 3 tablespoons of the pesto for the hens and set aside the rest for serving.
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6
Slide your fingers under the breast skin of each hen to loosen.
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7
Slide 2 heaping teaspoons of the pesto under the skin of each hen, then rub the skin to distribute the pesto.
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8
Mash the garlic and 2 teaspoons salt with the flat side of a chef's knife to make a paste.
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9
Combine with the remaining 2 tablespoons olive oil and 1 teaspoon paprika in a bowl, then rub all over the hens.
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10
Refrigerate, uncovered, at least 2 hours or overnight.
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11
Put the hens on a rack in a shallow roasting pan or rimmed baking sheet and tie the legs together with kitchen twine.
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12
Roast, rotating the pan halfway through, until the skin is golden brown and a thermometer inserted into the thickest part of the thigh registers 170 degrees F, about 1 hour.
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13
Let rest 15 minutes, then cut each hen in half.
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14
Serve with the reserved pesto.
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15
Photograph by Con Poulos
