In a small bowl combine lemon juice, olive oil, paprika, salt, coriander, turmeric, pepper, and garlic. Set mixture aside.
Using a long, heavy knife or kitchen shears, halve Cornish hens lengthwise. Cut through the breast bone of each hen, just off center; cut through the center of the backbone. If desired, remove backbone of each hen.
Place game hen halves in a large resealable plastic bag. Pour lemon mixture over hens. Seal bag; chill for 2 hours, turning bag once.
Remove hen halves from bag and place, cut side down, in a 3-quart rectangular baking dish. Pour lemon mixture from bag over top. Pour broth around hens in dish. Season chicken with additional salt and pepper.
Roast, covered, in a 375 degree F oven for 40 minutes. Uncover and continue roasting for 20 to 35 minutes more or until an instant-read thermometer inserted into the thigh of each hen registers 180 degrees F. (The thermometer should not touch bone.) Makes 4 servings.