Remove everything from the cavity of the game hens and either discard or reserve for another use. Halve the hens by cutting along both sides of the backbone with scissors or kitchen shears. Cut along one side of the breast-bone to separate into two halves. Rinse the halves and pat dry with paper towels. Combine the salt, pepper and poultry seasoning and rub all over the game hen halves.
Heat the oil in a large skillet over medium high heat and add the hen halves in batches, skin side down (do not crowd the pan). Sauté until golden brown, about 4 minutes, flip and sauté the other side for 2 minutes. Transfer hens to a roasting pan, skin side up, and roast, uncovered, for 20 minutes or until an instant read thermometer inserted at the thickest part of the breast registers 165 degrees and the juices run clear when pierced with a sharp knife. Cover with foil and let sit for 5-10 minutes before serving.