Preheat your oven to 400°F (205°C). While it heats, trim any excess fat from the hens and pat them thoroughly dry—this step is vital for crisp, golden skin.

In a small bowl, whisk together olive oil, minced garlic, chopped rosemary and thyme, salt, pepper, and smoked paprika.

Rub the garlic herb mixture all over each hen—inside the cavity, under the skin of the breast, and over the drumsticks. Tucking herbs under the skin intensifies flavor right at the meat’s surface.

Place two lemon quarters and two rosemary sprigs inside each cavity. If you have kitchen twine, truss the legs for even cooking—otherwise, tuck the legs under the body.

Set hens breast-side up on a wire rack over a rimmed baking sheet. The rack lets air circulate and keeps the bottom crisp—no soggy undersides here.

Slide the tray into the middle oven rack. Roast for 50–60 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F. Look for beautifully browned skin that crackles as you slice.

Transfer hens to a platter and let them rest, loosely tented with foil, for 10 minutes. Resting seals in juices—skip this at your own peril (dry meat!).