ROASTED CORNISH HEN AND GRAPES

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Roasted Cornish Hen and Grapes image

If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 6

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)

Steps:

  • 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.

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