Preheat oven to 450 degrees. In a casserole dish, rimmed baking sheet or roaster, toss veggies with 1 tablespoon olive oil and season with salt and pepper to taste; set aside.

In a small bowl, combine 2 tablespoons olive oil, rosemary, thyme leaves, garlic powder, salt, pepper, and lemon zest; set aside.

Rinse hens under cold water and pat dry with paper towels. Tie legs together and tuck wings under the bird. Place hens on top of the veggies and brush with the seasoned olive oil mixture.

Place in the oven and reduce heat to 400 degrees. Bake for 55-65 minutes or until a thermometer reaches 165 degrees in the thickest part of the hen and the veggies are tender.

Remove the hens from the oven and loosely cover with foil. Rest for 10 minutes before cutting. Carefully cut hens in half with kitchen shears and serve with veggies.