Olive Cornish Hens + Black Olive Tapenade


This was a great fancy dinner. The hardest part was finding the cornish game hens which I finally did at Whole Foods. The rest of the recipe is really simple and I served it with some garlic swiss chard (recipe here) and boiled small potatoes. Don’t forget a glass of wine!

Olive Cornish Hens (Around My French Table)

Serves 2


1 Cornish hen

2 Tbsp. tapenade (store-bought or homemade recipe below)

Olive oil

Lemon juice


Preheat oven to 500 degrees. Grease a roasting dish with olive oil. Using kitchen shears and the hen, cut down along both sides of the backbone to remove it. Turn the bird breast side up on the cutting board. Press the heel of your hand against the middle of the hen’s breastbone, crack the bone, and flatten the bird. Gently loosen the skin from the flesh. Using your fingers work the tapenade under the skin. Place hen in roasting pan skin side up and sprinkle with olive oil, lemon juice, salt and pepper. Place them in the oven for 25 minutes, until the skin is golden and crisp.

Inspired by Around My French Table

Black Olive Tapenade

Makes ½ cup


½ cup pitted oil-cured black olives

1 anchovy

1 lemon, zest and juice

Pinch rosemary

Pinch thyme

Pinch cayenne

1 Tbsp. olive oil


Pulse all ingredients in food processor until combined.


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