Instructions: Preheat oven to 350F. Coat a roasting rack and a large shallow roasting pan with no stick spray and set aside.

Rinse the hens and pat dry with paper towels. Starting at the neck opening of each hen, use your fingers to gently loosen the skin from the meat over the breasts, thighs and legs. Use the index finger to reach the drumstick meat without tearing the skin.

In a small bowl, combine the garlic, cumin, oregano, paprika, salt and vinegar. Rub the seasoning mixture under the skin and over the meat of the hens.

Place hens, breast side up, on the prepared rack in the roasting pan. Skewer the neck skin to the backs of the hens and tie the legs to the tails. Insert a meat thermometer in the thickest part of a thigh.

Roast, uncovered for 45 to 60 minutes, or until the thermometer registers 180 to 185F and the meat is no longer pink.

Let stand for 10 minutes before carving. Remove and discard the skin before serving. Serve with rice.

NOTES : With the skin: 497 cals, 26 g fat. According to the Prevention lab: without skin: 351 cals, 14.5g fat (38% cff)

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