Preheat oven to 450 degrees F
Rub birds with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper.
Put 2 lemon wedges and 3 sprigs rosemary in the cavity of each bird
Place in a heavy roasting pan with garlic cloves around them
Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F.
In a mixing bowl whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over birds
Using a Baster, baste the hens with pan juices every 10 minutes.
Continue roasting about 25 minutes longer, or until birds are golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, and the juices run clear.
Transfer birds to a platter, pouring any cavity juices into the roasting pan.
Tent birds with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.
Spoon sauce and garlic around birds. Garnish with rosemary sprigs, and serve.