If you have not already cooked them (OP was few days ago) consider the following marinade: olive oil, dijon mustard, cracked black pepper, ground fennel seed, bit of salt, and some red pepper flake. Smear this all over the hens and refrigerate for few hours before cooking. bake them, and serve with a nice salad.
IF you are a bit adventurous, I would suggest cutting the backbone out. I always do this to my hens (and chickens). They cook a lot faster and it actually makes it a lot easier to eat. You can either use poultry shears, or a very sharp knife. You just run the blade down either side of the back bone and it will come right out. Allows you to clean the inside cavity really well too. If you do this - it should be done first prior to any marinade
Good luck!
__________________ Susanne  and Remy 
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