Take out and throw away giblets and neck; cut off any extra fat. Slice hens in half lengthwise. Beginning at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently separating skin and meat.
Mash together mustard, rosemary, salt, pepper, and 3 garlic cloves to make a paste. Massage mixture between skin and meat.
Lay hens, meaty side up on a cooking spray coated broiler pan and refrigerate 30 minutes.
Preheat oven to 425 degrees F.
Bake 30 minutes or until a thermometer reads at least 165 degrees F. Move hens to a warm place.
Arrange a resealable plastic bag in a 2-cup glass measuring cup. Spoon pan drippings into bag; let rest 10 minutes (fat will rise to the top). Seal bag; cut off 1 bottom corner of bag. Drain drippings into a nonstick skillet, stopping before fat layer reaches opening; throw away fat.
Pour wine into pan and let boil over medium-high heat. Cook 3 minutes or until liquid is reduced to 1/4 cup. Mix in broth, lemon juice, honey, and 2 garlic cloves. Continue cooking until liquid is reduced to 1/4 cup, about 2 minutes. Spoon sauce over top of hens.