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Roast Cornish Hens and Thomcord Grapes with Bacon, Garlic, Thyme, Parsley, Sage, Lemon and Honey

Serves 2-4
For this recipe, the combination of bacon, garlic, thyme, parsley, sage, lemon, and honey with the Cornish hens and Thomcord grapes tastes wonderful. It is delicious comfort food for a cool fall evening.
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Ingredients
  

  • 2 Cornish hens
  • 4 slices thick sliced bacon
  • 4 large fresh sage leaves plus 1 tablespoon, finely chopped
  • 4 garlic cloves left in their skin, plus 1 garlic clove, minced
  • 1 tablespoon fresh thyme leaves finely chopped
  • 2 tablespoons fresh flat-leaf parsley finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon honey
  • 1/4 cup extra-virgin olive oil
  • Sea Salt and black pepper
  • For the Grapes
  • 1- pound Thomcord grapes, cut into small bunches
  • 1 1/2 tablespoon extra-virgin olive oil
  • Sea Salt and black pepper

Instructions
 

  • Preheat the oven to 450°F. Wrap 2 slices of bacon around each hen. Secure with a toothpick. Season the inside and outside of the hens with salt and black pepper and truss. Top with the sage leaves. Place the hens and garlic cloves in a roasting pan and cook for 45 minutes. Remove from the oven and baste with the juices. Set aside in a warm place.
  • While the hens are cooking, make the sauce. Combine the minced garlic, thyme, parsley, lemon juice, lemon zest, and honey in a small jar. Slowly add the olive oil. Season with salt and pepper. Put the lid on the jar and shake until combined. Taste for seasoning and adjust if desired. Set aside.
  • Reduce the oven to 425°F. Line a baking sheet with parchment paper and add the grapes to the baking sheet. Drizzle the olive oil over the top and sprinkle with the sea salt and pepper. Roast for approximately 20-25 minutes. Remove from the oven.
  • While the grapes are cooking, transfer half of the sauce to a small bowl. Brush the remainder of the sauce over the top and sides of the hens. When the grapes are finished cooking, transfer the hens, garlic cloves and grapes to a serving platter or individual plates. Sprinkle the chopped sage leaves over the top. Serve immediately.