Preheat the oven to 375F.

Take your thawed out Cornish hens and rinse them inside and out, then pat very, very dry with a paper towel. Season with salt, pepper, and garlic powder both on the outside and inside the cavity.

Place one quarter of the lemon inside each chicken cavity, along with two cloves of garlic in each, and a bit of the rosemary and sage.

In a heavy, oven-safe pot like a Dutch oven, heat the butter and olive oil over medium-high heat.

When the butter is melted and sizzling, add in the hens, and cook until they are golden brown and crisp on each side.

Add in the milk, and toss in the rest of the garlic, lemon, and herbs. Allow milk to come to a boil, then cover the pot, and transfer to the preheated oven.

Bake the hens in the covered pot for about 45 minutes, then remove the lid, baste the hens with the juices, and cook for 15 minutes more, uncovered.

Hens are cooked when they can easily be pierced with a fork, and any juices that run are clear and not pink or red.

Serve immediately with desired side dishes!