Preheat the oven to 400 degrees F (204 degrees C).
Salt and pepper the pigeon inside and out.
Heat about 1/4-inch (0.6com) of oil in a large skillet and brown the pigeon over medium-high heat.
Remove the birds from the skillet and stuff liberally with the herbs and garlic.
Place the pigeon breast-down in a casserole pan and roast for 15 to 20 minutes. Turn the bird breast-side up, drizzle with additional olive oil, and roast an additional 10 minutes or until a meat thermometer reaches 150 to 160 degrees F (66 to 71 degrees C).