1. Preparing the Oven and Hens:

• Preheat the oven to 375°F.
• Dry the skin of the Cornish hens thoroughly with paper towels to ensure they will roast to a crispy texture.

2. Making the Herb Butter:

• In a bowl, mix together the melted butter and apple cider.
• Stir in the chopped rosemary, sage, thyme, salt, and black pepper to the melted butter mixture. Mix well to combine the flavors.

3. Seasoning the Hens:

• Brush the herb butter mixture all over the hens, both inside the cavity and outside on the skin. Gently lift the skin and brush some mixture underneath as well. Reserve some of the butter mixture for the vegetables.
• Place a garlic clove and a few orange wedges inside the cavity of each hen.
• Tie the legs of the hens together with kitchen string to help them cook evenly.

4. Preparing the Vegetables:

• In a separate bowl, combine the carrots, parsnips, yams, and apple wedges.
• Drizzle them with the remaining herb butter mixture and toss to coat all the pieces evenly.

5. Arranging the Skillet or Roasting Dish:

• Spread the seasoned vegetables in an even layer in a 12-inch cast-iron skillet or roasting dish.
• Place the seasoned hens on top of the vegetable layer.

6. Roasting:

• Arrange extra garlic cloves around the hens and vegetables.
• Roast in the preheated oven for 50 minutes to 1 hour. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F when inserted into the thickest part of the hen’s leg.

7. Serving:

• Once cooked, let the hens rest for a few minutes before carving or serving.
• Serve the Cornish hens alongside the roasted vegetables for a complete meal.