Step 1

Preheat oven to 450 degrees F

Step 2

Rub birds with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper.

Step 3

Put 2 lemon wedges and 3 sprigs rosemary in the cavity of each bird

Step 4

Place in a heavy roasting pan with garlic cloves around them

Step 5

Roast in preheated oven for 25 minutes.

Step 6

Reduce oven temperature to 350 degrees F.

Step 7

In a mixing bowl whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over birds

Step 8

Using a Baster, baste the hens with pan juices every 10 minutes.

Step 9

Continue roasting about 25 minutes longer, or until birds are golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, and the juices run clear.

Step 10

Transfer birds to a platter, pouring any cavity juices into the roasting pan.

Step 11

Tent birds with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.

Step 12

Spoon sauce and garlic around birds. Garnish with rosemary sprigs, and serve.