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)
Preparation
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.
