Rinse hen with cold water & pat dry. Season with salt & pepper inside & out.
Stuff cavity with garlic, rosemary, thyme, & ½ bay leaf. Place some of the shallots, carrots, & celery in cavity.
Scatter rest of veggies on bottom of roasting pan. Place hen on top of veggies.
Squeeze juice from ½ lemon over hen and add a pice (about ¼ of a lemon) to the cavity. Roast in oven 45 minutes until hens are golden brown & crisp. Juices should run clear when thigh is pierced with a sharp knife.
Transfer to serving platter and let sit for 5 minutes. Remove skin & cut in half.