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Preheat oven to 400°F.
Slice the lemon and onion, and place in the bottom of a 13X9 baking dish. Add the garlic, rosemary stems, and thyme stems. Set aside while you prepare the hens.
Remove the hens from the packaging, and pat dry with paper towels.
Tie the legs of the hens together using kitchen twine.
Rub 1 tablespoon of olive oil on each hen. Using your hands, rub generously all over the hen.
In a small bowl, combine the Italian seasoning, garlic powder, dried herbs, and salt and pepper. Sprinkle liberally all over the hens.
Place the hens on top of the lemons and onions in the prepared dish.
Bake for about 45 minutes, or until the internal temperature reads 165°F. If the skin of the hens starts to darken, you can cover them with foil.
Allow the hens to rest for 5 minutes before serving. To serve, cut hens in half. Each hen will serve 2 people. Serve with pan drippings, delicious sides, and fresh lemon and herbs to garnish.