Step 1

Preheat the oven to 425 degrees.

Step 2

Remove the hens from the packaging and lightly pat to dry with paper towels.

Step 3

In a small bowl, combine the spices (cumin, coriander, paprika, thyme, pepper and salt). Season the cavities with half of the spice mixture and insert half of a lemon and 1 sprig of the rosemary. Tie the back legs together with twine to keep everything secure.

Step 4

Brush the hens with melted butter and season generously with the remaining spice mixture.

Step 5

Place in a Dutch oven (or cast iron skillet, roasting pan).

Step 6

Toss the sweet potatoes with the remaining butter and season with salt; surround the hens with the sweet potatoes. Add the remaining sprigs of rosemary and two slices of lemons on top of the potatoes.

Step 7

Place the hens in the middle rack of the oven and roast, uncovered for 50 minutes- 1 hour, until the skin is bronzed and the temperature reaches 180 degrees on a meat thermometer inserted into the thickest part of the thigh.bu