Step 1

Preheat the oven to 400°F. Pat the hens dry with paper towels and place them in a baking dish that’s big enough to hold both of them so they aren’t touching.

Step 2

In a small bowl, combine the olive oil, salt, garlic powder, dried thyme, onion powder, paprika, and black pepper.

Step 3

Rub the oil mixture all over the hens and fill the cavity of each with the carrots, celery, garlic, and rosemary.

Step 4

Tie the legs with kitchen twine and tuck the wings under the bird— this will prevent them from burning in the oven.

Step 5

Roast the hens for 50 to 55 minutes or until an instant read thermometer registers 165°F in the thickest part.

Step 6

Remove the pan from the oven and cover it with aluminum foil. Rest the hens for 10 minutes. You can carve them for serving or serve them whole. If you are serving four, you can also slice them in half for serving,