I decided to prepare herbs and lemon Cornish hens on the EGG and this meal was beyond amazing! I used a cast iron pan and I even used the same pan to make a quick gravy that was out of this world…give this recipe a try! — Cindy Barbieri Anschutz, CindysTable.com
Set the EGG for direct cooking at 600ºF/316ºC.
While the EGG is heating take the Cornish hens out of the package, rinse with cold water and pat dry. Set on a plate or platter. Drizzle with olive oil and season with salt and pepper. Take 4 springs of thyme and put 2 of each in the cavity of the hen along with 1 rosemary sprig and 1 clove of garlic.
Once the EGG is at 600ºF/316ºC, place the Dutch oven on the egg and let sit for 5 minutes. Add about 3 tablespoons of olive oil and wait 30 seconds then add the prepared hens breast side down. Cover and adjust the vent to slowly bring the temperature to 400ºF/204ºC.
In about 8 minutes the skin will become very crispy, flip to the other side as the temperature should be at 400ºF/204ºC by now. Add more lemon slices around the pan and on top of the hens (keep 1 or 2 slices for the pan gravy). Add remaining garlic and a few more sprigs of thyme and rosemary (reserving some for garnish).
Cook until the thickest part of the thigh registers to 165ºF/74ºC on your thermometer.
Remove from pan and place on a platter and tent with foil while you make the pan gravy. If you are not making the gravy then let sit for 5-10 minutes before serving.
Take any of the large pieces of sprigs, lemon and garlic pieces. Set on your stove top over medium-high heat. Add in butter and once it starts to sizzle take a whisk and scrape up all of the bits in the pan. Add in chicken broth and continue to whisk. Bring to a boil then lower to simmer. Add in lemon slice, fresh thyme, rosemary and pepper. Let simmer for a couple of minutes. Drizzle over the Cornish hens. Delicious!