Roasted Cornish Hens with Grapes

• 1 1/2 pounds mixed red and green seedless grapes
• 8 shallots, root end intact, halved if large
• 6 sprigs thyme, plus additional leaves for hens
• 2 tablespoons olive oil
• Coarse salt and fresh ground pepper
• 4 Cornish game hens (1 to 1 1/4 pounds each)

1. Preheat the oven to 450F.
2. On a rimmed baking sheet, toss the grapes and shallots with the thyme sprigs, olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
3. Tie the legs with kitchen twine; nestle the hens among the grapes on the baking sheet, breast side up.
4. Season the hens generously with salt and pepper; sprinkle with thyme leaves.
5. Roast, basting the hens occasionally with the pan juices, until an instant-read thermometer inserted in thickest part of the leg (avoiding the bone) registers 160F, 30 to 35 minutes.

mixed red, shallots, thyme, olive oil, salt, cornish game hens

Taken from www.epicurious.com/recipes/food/views/roasted-cornish-hens-with-grapes-383278 (may not work)