1Heat oven to 350º. Rub cavities of hens with salt and pepper. Place hens, breast sides up, on rack in shallow roasting pan.
2Mix remaining ingredients; brush hens with part of mixture. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered about 1 hour, brushing with butter mixture 5 or 6 times, until juice of hens is clear when thickest pieces are cut to bone (at least 165°F). Discard any remaining butter mixture.
3To serve, cut each hen in half with scissors, cutting along backbone from tail to neck and down center of breast.