2 honeydew melons, cut in half
4 Cornish hens
Fresh thyme, chopped
2 garlic cloves, halved
1 lemon, quartered
Land O' Lakes Real Butter

Preheat oven to 300°F. Rinse the Cornish hens and pat dry. Lift the breast skin of a Cornish hen and rub thyme underneath the skin, and place 1/2 clove of garlic under the skin also. Place a quarter of a lemon inside the breast cavity. Tie the legs up securely with a string. Repeat for the remaining three hens.

Cut the melons in half and remove seeds from inside. Arrange the cut melon halves in two baking pans. Place one hen in each of the halved melons. Place a pat of real butter on top of leg/thigh joints of each hen. You can rub butter or spray a light coating of cooking spray on the hens also if you want. Cover the pans loosely with foil.

Bake for about 3 hours, basting occasionally with the juices from the pan. The hens are done when the skin starts to shrink and split away from the legs, and the juices run clear. Remove the hens to a serving platter; discard the melons.