Preparing the Oven and Hens

1. Preheat the oven to 375°F (190°C).
2. Dry the skin of the Cornish hens thoroughly with paper towels.

Making the Herb Butter

1. In a bowl, mix together the melted butter and apple cider.
2. Stir in the chopped rosemary, sage, thyme, salt, and black pepper. Mix well.

Seasoning the Hens

1. Brush the herb butter mixture all over the hens, both inside and outside. Gently lift the skin and brush some mixture underneath. Reserve some butter mixture for the vegetables.
2. Place a garlic clove and a few orange wedges inside the cavity of each hen.
3. Tie the legs of the hens together with kitchen string.

Preparing the Vegetables

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

Arranging the Skillet or Roasting Dish

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

Roasting

1. Arrange extra garlic cloves around the hens and vegetables.
2. Roast in the preheated oven for 50 minutes to 1 hour. Use a meat thermometer; the internal temperature should reach 165°F (74°C).

Serving

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