Roasted cornish hens (or chicken pieces) and grapes
Recipe by Kelly Barton
1 1/2 lbs mixed red and green seedless grapes
8 shallots root end intact, halved if large
6 sprigs thyme plus leaves for hens
8 garlic cloves, peeled
2 tbsp olive oil
coarse salt and ground pepper
4 cornish game hens (1 to 1 1/4 lb each) or bone-in skin on chicken breasts and thighs
1. Preheat oven to 450. On a rimmed baking sheet, toss grapes, garlic and shallots with thyme sprigs, oil, 1 tsp salt, and 1/4 tsp pepper.
2. Tie legs with kitchen twine and nestle among grapes on baking sheet, breast side up. Lights spray with olive oil and generous amount of salt and pepper; and sprinkle with thyme leaves.
3. Roast, basting hens occasionally with pan juices, until an instant read thermometer registers 160, 30 to 35 mins.
main courses May 17, 2024 15:20
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