Roasted hen with grapes & thyme, the simplest recipe for a deliciously succulent chicken every time. Broke out the dusty kitchen mitts in honor of B being back for the week, and tried to entice him to come home for good with my exceedingly rusty culinary skills. I’m not entirely sure if the plan worked  -__-

But anyway, click on for the recipe, it might have better luck with your boy.

Okay, so judging from the ravaged carcass I would say success rate 75%. COme HoOoOOMe quick!


Serves 4

  • 1 1/2 pounds mixed red and green seedless grapes
  • 8 shallots, root end intact, halved if large
  • 6 sprigs thyme, plus leaves for hen
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 Cornish game hens, (1 to 1 1/4 pounds each) – I substituted with regular chicken cos I was too lazy to go out and buy cornish game hens*


  1. Preheat oven to 450°F (approx 230°C). 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 hen among grapes on baking sheet, breast side up. Season hen generously with salt and pepper; sprinkle with thyme leaves.
  3. Roast, basting hen occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees. 30 to 35 minutes (about 45 minutes with a chicken).

[Recipe adapted from Martha Stewart]

It’s so super duper easy (read: pretty impossible to fuck up), you don’t have to worry over it while it’s in the oven (read: can go shower & freshen up if you have guests coming over), and it plates beautifully (the roasted grapes & shallots make for gorgeous natural colour), all you need is a couple of sprigs of thyme and a glass of crisp white wine and you’re good to go.

*And here’s a question for the foodies, can you even get cornish game hen in Singapore?