Remove giblets from hens, rinse and pat dry. Combine marinade ingredients in a bowl. Place hens in a large dish with marinade, cover and refrigerate 3 hours or overnight.

Remove hens and strain marinade into a small saucepan. Simmer until reduced to a glaze, skimming foam as necessary. Meanwhile, place hens in a medium, shallow roasting pan. Place in a 400-degree oven and roast 30 minutes. Brush hens with reserved glaze and roast 15 minutes more until glaze is set and hen juices flow clear when a paring knife is inserted between the thigh and leg. Serve on a bed of sauteed julienne root vegetables or nestle on sauteed fresh spinach scattered with toasted pine nuts or red pomegranate seeds.