I had planned to make this for Valentine’s Day. But, you know, snow storm, sick kids, blah blah blah. Maybe next year. I still think it sounds amazing. Maybe because of my new obsession with shallots…
Roasted Cornish Hens with Grapes
1 ½ pounds mixed red and green seedless grapes
8 shallots, root end intect, halved if large)
6 springs fresh thyme, plus some leaved for hens
2 tbsp olive oil
salt & pepper
4 Cornish game hens (1 to 1 ¼ pound each)
1. Preheat oven to 450. On a rimmed baking sheet, toss grapes and shallots with thyme springs, oil, tsp salt and ¼ tsp pepper.
2. Nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.
3. Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160°, 30 to 35 minutes.
Recipe origin: Everyday Food