Roasted Cornish Hens with Grapes

If you like, you can easily substitute four bone-in, skin-on chicken breasts (10-12 oz each) for the Cornish hens in this recipe.

1½ lbs mixed red and green seedless grapes
8 shallots, root end intact, halved if large
6 sprigs thyme, plus leaves for hens
2 Tbsp. extra-virgin olive oil
coarse sea salt
pepper, freshly ground
4 (1¼-1½ lbs) whole Cornish hens, at room temperature, rinsed well and patted dry

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 tsp. salt, and ¼ tsp. 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°F. 30-35 minutes.

Makes 4 servings.

Cook's Note:

• Shallots often have two lobes, which should be separated before peeling. For this recipe, leave the root end intact.
• Cornish hens are hard to find fresh, most will be frozen. They can easily be thawed overnight in the refrigerator. Them them come to room temperature before cooking, about 30 minutes. Then be sure to pay dry.