It's been quite a while since my last Cornish hen posting, and my technique has evolved.
Spatchcock one bird (dinner for two).
Brine in 2 cups water (with 2 Tbs kosher salt dissolved in it) for at least 2 hours; or up to 4.
Rinse well and dry. Drizzle with butter, season with pepper, and place lemon slices under the skin (optional).
Insert temperature probe if you have one and roast in a 350 oven for about 30 minutes.
Place under the broiler to brown the skin. Target temperature is 165 degrees at the thickest part of the breast - where the wing is attached. Let rest 5 minutes.
Is that easy, or what?