4 Cornish game hens (1¼-1½ pounds each, giblets removed)1 lime, cut into 4 wedges4 large fresh rosemary sprigs4 large fresh thyme sprigs4 large fresh Italian parsley sprigs3 tablespoons extra virgin olive oil1 head garlic, cloves removed and peeled1/3 cup dry white wine1/3 cup low-sodium chicken brothAdditional rosemary sprigsWash hens and pat dry with paper towels. Season cavities lightly with kosher salt and pepper. Place 1 lime wedge, one garlic clove and 1 sprig of each of the herbs in cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens lightly with salt and pepper. Arrange in a roasting pan. Scatter remaining garlic around hens.Roast hens in a preheated, 450-degree oven for 25 minutes. Reduce oven temperature to 350 degrees. Pour wine, broth and remaining 2 tablespoons oil over hens.Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm.Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.Serves 4.