Arrange an oven rack in the middle position and preheat the oven to 400°F (200°C). Fit a quarter sheet pan or any suitable baking vessel with a wire rack and spray the rack with cooking spray. Set the prepared baking vessel aside. Using a wire rack ensures that the underside of the hens will roast evenly and become crisp.

Pat the skin of the cornish hens dry with paper towels. In a small bowl, mix together the herbes de Provence and kosher salt and ground black pepper (to taste) to create a seasoning blend. Season the cavity of each hen with a portion of this blend. Then, stuff the cavity of each hen with 3 sprigs thyme, 3 fresh sage leaves, 2 smashed garlic cloves, and 2 lemon slices. Drizzle olive oil over the outside of each hen, then season the exterior with the remaining seasoning blend. Using your hands (wearing gloves if desired), rub about 1/2 cup of Walkerswood Jamaican jerk paste all over the hens, making sure to coat them thoroughly inside and out.

Tie the legs of each hen together using kitchen twine, and tuck the wing tips under to secure them. Place the prepared hens onto the wire rack in your baking vessel. Roast, uncovered, in the preheated oven for 1 hour. The wire rack will help the birds roast evenly. I like to start making the basting sauce about 10 minutes before the hour is up to save time.

About 10 minutes before the hens reach the 1-hour mark, begin making the basting sauce. In a small saucepan, melt the butter over medium heat. Add in the lemon zest and juice, chopped shallot, lightly dried parsley, minced or pressed garlic, and a pinch of kosher salt and ground black pepper to taste. Stir everything together and let the mixture simmer gently for 2–3 minutes. Remove from heat and set aside.

After 1 hour of roasting, remove the hens from the oven (leave the oven on). Generously brush or pour half of the lemon-herb basting sauce (from Step 4) over the hens, coating them thoroughly. Return the hens to the oven and continue roasting for an additional 20 minutes, or until the internal temperature of each hen reaches at least 165°F (74°C). Remove the hens from the oven and brush them with the remaining sauce. Allow the hens to rest for at least 10 minutes before serving. I like to let the chicken rest so the juices settle, resulting in a more flavorful and juicy dish.

Use a sharp knife or kitchen shears to cut each hen in half. Serve immediately, ideally with your favorite sides such as rice and peas or fried plantains for a full Caribbean meal. Enjoy your flavorful roasted Jamaican jerk chicken!