Stuff the cavity of the hen with rosemary, ¼ teaspoon of salt, ⅛ teaspoon pepper, the lemon wedge and the garlic cloves. Set aside.
Arrange the carrots and potatoes in a small lightly oiled baking dish.
Place the hen on top of the vegetables.
Rub the olive oil over the top of the hen and drizzle over the vegetables.
Sprinkle the remaining salt and pepper over the hen and the vegetables.
Place the butter on top of the hen and bake for 25 minutes.
Reduce oven temperature to 350 degrees and bake for an additional 30-35 minutes or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hen from the oven, loosely tent with foil and let rest for 15 minutes before carving or serving.
Notes
Expert Tips
Properly Season: Make sure to season the inside and outside of the hen for maximum flavor.
Ensure Even Cooking: Cut vegetables to uniform sizes.
Monitor Cooking Time: As sizes may vary, check the internal temperature to reach 165°F.
Rest Before Serving: Allow the hen to rest for a few minutes for juicier meat.