Once the Cornish Hens are thawed and rinsed thoroughly, pat them dry with a paper towel.

Place Cornish Hens in a large roasting pan bottom down. Divide fresh herbs and stuff hen cavities.

Then add two parts of butter to each cavity. Place any leftover herbs beneath the hens.

Slice Meyer lemons in half and squeeze juice into a small bowl. There should be enough lemon juice, so each hen cavity gets a tablespoon.

Melt remaining butter and brush over each hen until butter is used up.

Mix Black Pepper, Lemon Pepper, and Kosher salt in a small bowl and sprinkle over hens evenly until the seasoning is all gone.

Pour 1 cup of white wine into the bottom of the pan but do not pour wine over hens (you'll rinse off the seasoning if you do).

Make sure hens have plenty of space between them. Let stand for 30 minutes.

Bake in a preheated oven at 375 until an instant-read thermometer reads inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.

When finished baking, remove the pan from the oven and let it stand for 15 minutes.

Serve.