Hens with Lemon Thyme and Garlic
4 tablespoons black olive tapenade
5 Lemons (1 sliced, 1 quartered)
2 pound of new potatoes roughly chopped
1 Bunch fresh thyme (lemon thyme preferred)
3 medium red onions quartered
8 whole garlic bulbs
3/4 cup of olive oil
Pre-Heat the oven to 400 degrees (375 if using convection oven).
Using two fingers gently loosen the skin from the neck of the hen.
Spread the tapenade under the skin with a slice of lemon (leave the slice under the skin) and then insert a few springs of thyme and one lemon wedge into each hens cavity.
Place in a casserole dish.
Surround with the rest of the thyme, lemon wedges, onions, potatoes and garlic.
Drizzle with oil and season well with salt and pepper.
Roast in oven (basting every 10-15 minutes) till the hens are cooked through and crispy.
Serve directly from the casserole dish for a mouth watering rustic presentation!
Pairs Well With
This is a traditional French Provencale recipe for chicken. I like to use hens because they are succulent and easy to plate for a dinner party...serve them whole or halved and garnish with fresh herbs.