Roasted Cornish Hen and Grapes

By á-138

If you like, you can easily substitute four bone-in, skin-on chicken breasts (ten to twelve ounces each) for the Cornish hens in this recipe.

Ingredients

• 1 1/2 pounds mixed red and green seedless grapes
• 8 shallots, root end intact, halved if large (Shallots often have two lobes, which should be separated before peeling.)
• 6 sprigs thyme, plus leaves for hens
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 Cornish game hens, (1 to 1 1/4 pounds each)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.

Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.

Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes.