Preheat your oven to 425°F (220°C).

Pat the Cornish hens dry with paper towels and tuck the wings tightly at the sides, then tie the drumsticks together.

In a large roasting pan, arrange the quartered yellow onions, chopped carrots, and halved baby gold Yukon potatoes. Drizzle with olive oil, and season with cracked black pepper and salt.

Stuff each hen with the quartered lemon pieces.

In a mixing bowl, combine the minced rosemary, thyme, garlic, garlic powder, and cracked black pepper with the melted unsalted butter. Mix well.

Generously rub the herb butter mixture all over each hen.

Pour the chicken stock and white wine into the bottom of the roasting pan.

Place the roasting pan into the preheated oven and bake for 55-65 minutes.

Once cooked, let the hens rest for 10-20 minutes before serving.