Step 1

Position a rack in the center of the oven and heat the oven to 425°F. Arrange a large wire rack over a large rimmed baking sheet or shallow roasting pan. In a small bowl, combine the pesto and goat cheese, mashing it with a fork until evenly mixed.

Step 2

Place a hen, breast-side down, on a cutting board. Remove the backbone by cutting along both sides with poultry shears. Flip the hen and flatten it by pressing down on the breastbone with your palms. With a chef’s knife, split the hen in two along the breastbone. Extend the wings on each side, and chop off the last two joints. Remove and discard any large deposits of fat. Repeat with the remaining hens.

Step 3

With your fingers, loosen the skin over the breast and leg. Insert a heaping tablespoon of the pesto mixture under the skin, and work it so it evenly covers the breast and leg meat. Smooth the skin back to its original position and repeat with the remaining hens. The hens may be prepared up to this point and refrigerated for several hours.

Step 4

Arrange the hens on the large wire rack. They should not overlap. Brush the surface of the hens with the olive oil and sprinkle with salt and pepper. Roast the hens, rotating the pan about halfway through, until they’re nicely browned and the juices run clear when a thigh is pricked with a skewer or toothpick, about 30 minutes. Cover loosely with foil and allow to rest for about 5 minutes before serving.