Step 1

Pre-heat oven to 400 degrees (convection bake) or 425 degrees (standard oven).

Step 2

Zest two of the lemons. Slice finely one of the rosemary sprigs and remove its leaves.

Step 3

Add butter, lemon zest, rosemary, salt, and pepper to taste in a bowl.

Step 4

Place the patted-dry hen breast-side up on a baking sheet lined with heavy-duty aluminum foil.

Step 5

Smear the butter mixture all over the hens, under the skin, and inside the cavity with your fingers.

Step 6

Squeeze one lemon’s juice over the hen after cutting it in half.

Step 7

In the cavity of the bird, place the six lemon halves (if they will fit!) and the remaining three rosemary leaves.

Step 8

Roast the hen in the oven for 1 hour, 15 minutes, or until it is done.

Step 9

Make sure the skin is golden brown and the juices are bubbling.

Step 10

Serve and Enjoy.