Instructions: 1. Preheat the oven to 450 degrees Fahrenheit.

2. In each hen place 1 clove of garlic, 1/2 teaspoon of thyme, 1/4 teaspoon of seasoned salt, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

3.

Truss the hens: If necessary, bring the skin over the neck opening and fasten to the back with a wooden pick. Tie the legs together with string. Bend the wings under the bird. Close the cavity with wooden picks.

4. Make the basting sauce: Combine 1/2 cup butter with the lemon juice, paprika, and remaining thyme; stir well.

5. Heat some of the remaining butter in a medium skillet; brown hens, turning to brown well on all sides and adding more butter as needed.

6. Arrange the hens in a large roasting pan, without a rack; brush well with basting sauce. Roast, basting several times with the sauce, about 40 minutes, or until nicely browned and tender.

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