1 Preheat oven to 450 F.
2. Rub chickens with 1 tablespoon of butter
3. Lightly season chickens with salt, pepper, and herbs.
4. Place 1 lemon wedge, 4 garlic cloves, and 1 sprig rosemary in cavity of each hen.
5. Arrange chickens in a large heavy roasting pan or on a foil lined baking sheet.
6. Roast in preheated oven for 25 minutes.
7. Reduce oven temperature to 350 F.
8. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear - and chicken's internal temperature is 170 degrees.
9. Remove hens from oven when they reach 170 degrees with an instant read digital
10. Tent hens with aluminum foil as hens carryover cook, do not carve for at least 10 minutes.
11. Serve individual chickens on diners plates, and encourage them to carve tableside for a fun dinner!
