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 | 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)
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 | Roasted Cornish Hens and Grapes |
| | Serves 4 | Prep time: 15 minutes | Total time: 50 minutes |
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- 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.
Per serving: 505 calories; 16.3 grams fat; 53.9 grams protein; 37.6 grams carbohydrates; 1.8 grams fiber
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