Image by Back to the Cutting Board via Flickr
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)
1) Preheat oven to 450° .
2) On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
3) Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up.
4) Season hens generously with salt and pepper; sprinkle with thyme leaves.
5) 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.
Source: http://www.pbs.org/everydayfood/recipes/cornish_hens.html
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