Preheat oven to 375 degrees F.

Remove the giblets from the Cornish hens and place them on a cutting board, breast side down.

Using sharp kitchen shears cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, and lay it flat.

Optional: Near the bottom of the breast near the legs there should be some loose skin. Cut a small slit on each slice of fat and put your legs through the hole. This helps hold the legs in place but it is completely optional.

Season the front and underside of the bird with kosher salt and pepper.

In a small bowl mix together butter, garlic, lemon zest, rosemary, sage, and thyme.

Using your finger loosen the skin from the breast and stuff the lemon herb butter under the skin directly on top of the breast. Stuff each chicken with equal parts butter - leave at least 1 tablespoon of the butter in the bowl.

Use the remaining tablespoon of butter to rub over the top of each hen.

Place your birds onto a rimmed baking sheet and place them in the oven.

Cook until the skin is golden brown and when tested in the thigh it reaches 160 degrees. You will know the hen is fully cooked when you wiggle the wing or leg and it easily jiggles.

Let the chicken rest for at least 5 minutes (I usually let mine rest 10 minutes) and devour.