Prep the Cornish hens by trimming off extra fat & the extra part of the neck, remove giblets if present, rinse with water, lift up the skin on the breast and pat dry Cornish hens. Place in a large bowl.

Combine the buttermilk with smoked paprika, garlic powder, salt, pepper and rosemary, whisk together. Pour the mixture over the cornish hens and let brine for at least 6 hours, but overnight is better.

Preheat the oven to 400.

Remove the hens from the buttermilk, let the excess buttermilk drip and pat off any remaining liquid on the hens and inside the cavity.

Insert the cavity of each hen with lemon, 1 sprig of rosemary, 1 sprig of thyme, 1 garlic clove and 1 quarter of onion. Tie the legs together with twine or foil.

To a baking dish or oven safe pan spread the potatoes, carrots, onion, rosemary, garlic and thyme. Drizzle with olive oil and sprinkle with salt and pepper to taste.

Place the cornish hens on top of the veggies. In a small ramekin or bowl, mix together the Italian seasoning, cajun seasoning and red pepper flakes. Brush the hens with the melted butter then season all over with the seasoning mixture.

Bake uncovered for 50-60 minutes in the preheated oven, basting every 15 minutes with the pan liquids.The meat should be 165 degrees when done. I like to squeeze a little lemon on top.

Let cool and serve!