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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Notes

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

Reviews (6)

64 Ratings
  • 5 star values: 18
  • 4 star values: 13
  • 3 star values: 17
  • 2 star values: 12
  • 1 star values: 4
Rating: Unrated
02/16/2013
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!
Rating: Unrated
05/25/2012
This sooooooo easy and simple. I serve a sweet potato au gratin with it and the fans go WILD !!!s
Rating: Unrated
01/08/2011
just as good with legs and thighs and sooo easy
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Rating: Unrated
01/08/2011
Just as good with legs
Rating: Unrated
01/05/2011
This recipe is OUTSTANDING....easy, healthy and yummy Peter Mitchell
Rating: Unrated
01/10/2008
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
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