Roasted Cornish Hens with Grapes

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Serves 4. For a break from roast chicken, try these smaller hens, which cook in about half the time it takes for a chicken. If you like, substitute four chicken breasts (8 - 10 oz each) for the Cornish hens.
1.5 pounds Seedless Grapes, mixed of red & green
8 Shallots, root end intact, halved if large
6 sprigs Thyme, plus additional leaves for hens
2 tbsp Olive Oil
Coasre salt
Ground Pepper, fresh if possible
4 Cornish Hens (1 - 1.25 lbs each)
1. Preheat oven to 450F.
2. On a rimmed baking sheet, toss the grapes and shallots with the thyme sprigs, olive oil, 1 tsp salt and 1/4 tsp pepper.
3. Tie the legs of the Cornish hens with kitchen twine; nestle the hens among the grapes on the baking sheet, breast side up.  Season the hens generously with salt and pepper; spring with thyme leaves.
4. Roast, basting the hens occasionally with the pan juices, until an instant-read thermometer inserted in the thickest part of the leg (avoiding the bone) registers 160F, 30 to 35 minutes.
From Great Food Fast; page 198.
Meal   DinnerCuisine   UK/Ireland
Dish   Main DishCooking Method   Baked
Main Ingredient   PoultryStyle   Gourmet
Prep Time   less than 15 minutesCooking Time   45 minutes

Tiffani Snyder

Member since Oct 2009

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