6 rock cornish hens (about 1 1/2 lb. each)
1/2 c. butter, melted
1/4 c. fresh lemon juice
2 tsp. finely chopped parsley
1/2 tsp. dried thyme leaves
1/4 tsp. dried rosemary leaves
1 clove garlic, crushed

1. Remove giblets and necks from hens; rinse and drain hens. Tuck neck skin under wing to secure it. Place hens breast side up on rack in roasting pan.

2. Mix remaining ingredients; brush hens with mixture.