Instructions: Preheat the broiler. Adjust rack to about 4 inches from heat source. Use sharp, sturdy knife to split hens through backbones. Rub skin side with olive oil. Flatten hens in broiling or roasting pan, skin side down, and liberally sprinkle exposed surfaces with salt and pepper. Slice one lemon as thinly as you can (a mandoline is best for this) and lay slices on birds.

Broil about 10 minutes, or until lemon is browned and birds appear cooked on top; rotate pan if necessary. Turn birds over, sprinkle with salt and pepper, and return to heat. Cook another 10 minutes, or until the skin is nicely browned. Meanwhile, slice remaining lemon as thinly as possible.

Lay the lemon slices on skin, and broil 5 minutes. Lemons should be slightly browned and birds cooked through; if not, cook a couple of minutes more. Drizzle with balsamic vinegar, garnish with parsley and serve.

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