Figgy Piggy Cornish Hens
['1/2 pound bacon slices, halved', '4 garlic cloves, thinly sliced lengthwise', '4 Cornish hens (about 1 1/4 pound each), halved lengthwise', '12 thyme sprigs', '12 fresh black and/or green figs, halved or quartered if large', '3 tablespoons fresh lemon juice']
Preheat oven to 500°F with rack in upper third.
Cook bacon in a 12-inch heavy skillet over medium-low heat until crisp. Transfer to paper towels to drain. Add garlic to skillet and cook, stirring, until golden, about 1 minute. Transfer to paper towels with bacon.
Pat hens dry and season with 1 1/4 teaspoons salt and 3/4 teaspoon pepper. Heat fat in skillet over medium-high heat until it begins to smoke. Brown 4 hen halves, skin side down, about 6 minutes. Transfer, skin side up, to a large 4-sided sheet pan. Brown remaining hens, transferring to sheet pan. Reserve skillet.
Scatter thyme and figs over hens, then roast until hens are cooked through, about 15 minutes. Meanwhile, deglaze skillet with lemon juice by simmering, stirring and scraping up brown bits, 30 seconds. Pour over roast hens. Scatter bacon and garlic over hens.
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