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Roasted Cornish Hens and Grapes*

Source of Recipe

pbs.org EVERYDAY FOOD


List of Ingredients

1 1/2 pounds mixed red and green seedless grapes
8 shallots, root end intact, halved if large
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)



Recipe

Preheat oven to 450°. 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 the thickest part of leg (avoiding bone) registers 160°, 30 to 35 minutes.

SERVES 4
Prep time: 15 minutes | Total time: 50 minutes




Per serving: 505 calories; 16.3 grams fat; 53.9 grams protein; 37.6 grams carbohydrates; 1.8 grams fiber