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Roasted Cornish Hen and Grapes


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

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2004


  • 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)


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Shallots often have two lobes, which should be separated before peeling. For this recipe, leave root end intact.

Reviews Add a comment

  • cherub82
    16 FEB, 2013
    This looked so elegant and pretty, was really quick to make and tasted delicious. this will be my new go-to dish when we have company coming over! thank you!
  • Carol Byrd
    25 MAY, 2012
    This sooooooo easy and simple. I serve a sweet potato au gratin with it and the fans go WILD !!!s
  • tonigacka
    8 JAN, 2011
    just as good with legs and thighs and sooo easy
  • tonigacka
    8 JAN, 2011
    Just as good with legs
  • madgeandme
    5 JAN, 2011
    This recipe is OUTSTANDING....easy, healthy and yummy Peter Mitchell
  • Kate_Kaplan
    10 JAN, 2008
    This was a fab dinner. It was light but filling. I recomend the cornish hens for company but for a night at home- the chicken is easier- kate