1/3cupchicken broth plus a bit more for the roasting pan
4sprigsfresh rosemary for garnish.
Preheat oven to 450 degrees
Rub hens with 1 Tbsp of olive oil and lightly season with salt and pepper. Place one lemon half and two sprigs of rosemary in each hen. Place in a heavy roasting pan and arrange garlic cloves around the hens. Pour a bit of the extra chicken broth into the pan so that the garlic will not burn. Roast for 25 minutes
Reduce oven temperature to 350 degrees. In a mixing bowl, whisk together wine, 1/3 cup chicken broth, the 2 remaining tablespoons of oil and pour over the hens. Baste every 10 minutes and roast for 25 minutes or until the hens are golden brown and the juices run clear.
Carefully transfer the hens to a platter pouring any cavity juices into the roasting pan. Tent the hens with aluminim foil. Transfer pan juices and garlic into a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise on plates and pour sauce around the hens. Garnish with rosemary sprigs.