Preheat the oven to 450°F.

Pat the hens dry. Using your finger, create some space between the skin and the meat. Slip a small amount of coconut oil, ½ sprig of rosemary, and ½ sprig of thyme under the skin. Place ½ lemon and 1 whole garlic clove inside the hen with ½ sprig of rosemary and ½ sprig of thyme. Repeat the process for each hen. Rub a small amount of coconut oil all over the skins of the hens. Top each with the lemon zest and juice. Sprinkle with salt and pepper.

Place in a roasting pan as far away from each other as possible to increase skin crispness. Tie up the legs with cooking twine. Bake for 25 minutes. While the hens are baking, combine the chicken stock and white wine in a small bowl and whisk well. Reduce the heat to 350°F and begin to baste the hens with the stock/wine mixture every 5-8 minutes for the next 30-40 minutes, or until the internal temperature reaches 165°F. Serve the hens whole for best presentation. For each additional hen needed for your guests, simply repeat the process. However, keep in mind that the closer you place them in the oven, the less crispy the skin will be.