In 10-inch skillet, heat 3 tablespoons Olive Oil over medium heat and cook onions and bacon, stirring occasionally, 4 minutes or until onions are tender. Stir in wine, mustard, sage, thyme and oregano. Remove from heat and set aside.
On broiler pan, arrange hens. Evenly drizzle with remaining 1 tablespoon Olive Oil, then sprinkle with salt and pepper. Roast 30 minutes. Decrease heat to 350°. Pour mustard sauce over hens and roast an additional 20 minutes or until meat thermometer inserted in thickest part of the thigh reaches 180°. To serve, arrange hens on serving platter and spoon sauce over hens.