Rinse Cornish hens with water, then pat dry with paper towels. Salt and pepper the hens.
Preheat oven to 450°F. The high temperature at the beginning is to crisp the hens. Line the bottom of a baking pan, cast iron or roasting pan with foil.
Use your index finger to carefully loosen the skin on top of the hens and rub with garlic herb butter mixture. Plain butter works as well.
Slightly spray or coat the skin of hens with olive or cooking oil then season Italian or creole seasoning.
Open up the cavity of the hens and stuff with half of the herbs, bay leaf, onion, garlic and lemon. Tuck the wings under the hen,and use kitchen twine to tie the legs together. This help the hens roast evenly and presents well. No worries, if you do not have any on hand.
Place hens in roasting pan and place the extra herbs, garlic, lemon and onions around hens. Roast for about 20- 25 minutes.
While the hen is roasting whisk together chicken stock, white wine and lemon juice. Set aside.
After 25 minutes of the hen roasting, reduce the oven temperature to 350°F.
Carefully and heavily baste the hen with chicken stock mixture, continue roasting for about 25- 30 minutes or until juices run clear and/ or thermometer reaches 165°F.
If using a flavor injector inject hens with chicken mixture, baste and eject your hens every 10 minutes. This step is optional, for those who can.
Remove pan from the oven let, chicken rest for about 5-10minutes. Transfer fully cooked hens to a carving board, cut and serve.