Herbs and Lemon Cornish Hens on BGE

5.0/5 rating (3 votes)
Herbs and Lemon Cornish Hens on BGE

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!



  • 2 Cornish hens (about 1 3/4 pounds each)
  • Olive oil
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 6-8 sprigs fresh thyme
  • 4 springs rosemary
  • 4 cloves garlic, chopped
  • 2 lemons, sliced
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper


  1. Heat your EGG® to 600 degree.

  2. While it 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.

  3. 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.

  4. Once the EGG® is at 600 degrees place the cast iron pan 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.

  5. Cover and adjust the vent to slowly bring the temperature to 400 degrees.

  6. In about 8 minutes the skin will become very crispy, flip to the other side as the temperature should be at 400 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).

  7. Cook until the thickest part of the thigh registers to 165 on your thermometer.

  8. 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.

  9. Ingredients

        • Dripping from pan
        • 1 tablespoon unsalted butter
        • 1/2 cup chicken broth
        • 1 slice lemon cut in half
        • 1 teaspoon fresh thyme, removed from spring
        • 1 teaspoon fresh rosemary, removed from spring
        • 1/4 teaspoon freshly ground pepper

    Directions for Cornish Hens

          1. Take any of the large pieces of sprigs, lemon and garlic pieces.
          2. 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.
          3. Drizzle over the cornish hens. Delicious!


        • NOTE: You can use white wine in this gravy as well.

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