Step 1

Rinse the Cornish hens under cool water. Pat dry with paper towels, set aside.

Step 2

In a large bowl, whisk together the buttermilk, salt, paprika, garlic powder, and orange juice.

Step 3

Place the hen's in a large food storage bag and cover the buttermilk mixture. Place in a dish to prevent leaks and place in the refrigerator. Let the hens brine for at least 3 hours, or overnight.

Step 4

Preheat the oven to 425°F. Take the hens out of the brine and lightly pat dry with paper towels. Insert a quarter of an orange and a few sprigs of rosemary and thyme inside the cavities of the bird. Tie the legs together with kitchen twine. Combine the softened butter with the garlic and rub liberally all over the birds, season generously with salt and pepper.

Step 5

Place in a roasting pan.

Step 6

Place in the middle rack of the oven. Roast the hens for 50 minutes to 1 hour; until the skin is golden and the internal temperature in the thickest part of the thigh is about 165°F