Roasted Cornish Hens with Grapes

1. 1

   Preheat the oven to 450F.

2. 2

   On a rimmed baking sheet, toss the grapes and shallots with the thyme sprigs, olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper.

3. 3

   Tie the legs with kitchen twine; nestle the hens among the grapes on the baking sheet, breast side up.

4. 4

   Season the hens generously with salt and pepper; sprinkle with thyme leaves.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.