Preheat oven to 425 degrees F.

In small bowl, combine smoked paprika, Italian seasoning, garlic powder, salt and pepper; mix in oil until well-combined and thick.

In 12” cast iron skillet, place onion and potatoes, saving some to stuff directly into the hens.

Mix in rosemary, thyme and garlic, saving some to stuff directly into the hens.

Pour stock over vegetables.

Using paper towels, dry hens. Season generously, in and under the skin, with oil mixture. Stuff hens with toasted sourdough and remaining potatoes, herbs and garlic.

Place hens over veggies in cast iron skillet. Roast, uncovered, 50 minutes or until thermometer registers at 165 degrees F in the thickest part of the breast. Let rest 20 minutes before serving.

Serve with lemon wedges. Garnish with fresh parsley.