Heat oven to 350º. Rub cavities of hens with salt and pepper. Place hens, breast sides up, on rack in shallow roasting pan.
Mix remaining ingredients; brush hens with part of mixture. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered about 1 hour, brushing with butter mixture 5 or 6 times, until thermometer reads 180º and juice is no longer pink when center of thigh is cut. Discard any remaining butter mixture.
To serve, cut each hen in half with scissors, cutting along backbone from tail to neck and down center of breast.