3. Remove and discard giblets from hens. Rinse hens with cold water, pat dry. Remove skin, trim excess fat. Working with 1 hen at a time, place 1 lemon piece in the cavity of hen; tie ends of legs together with twine. Lift wing tips up and over back; tuck under hen. Repeat procedure with remaining hen and lemon piece. Rub hens with rosemary mixture. Place hens, breast sides up, on a broiler pan coated with cooking spray.
4. Toss potato with oil, sprinkle with ¼ tsp salt and 1/8 tsp pepper. Arrange the potato around hens.
5. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Remove twine. Bake at 375 degrees F for 1 hour or until thermometer registers 180 degrees F.
Yield: 2 servings (serving size: 1 hen and about 3/4 cup potatoes).