This week’s French Fridays with Dorie recipe will make you rethink roast chicken. Often Neil will roast a chicken on Sunday afternoon and we will eat that for dinner with enough for leftovers through the week. But you know, sometimes you don’t want to be dealing with leftovers and even the smallest chicken will yield some. Enter Cornish hens. The perfect size for a roast chicken meal for two (plus some for Cleo). Bonus, if you “spatchcock” the hens (remove the backbone and flatten the bird), they will cook in about 35 minutes at 500˚F.
Dorie’s recipe is simple, calling for a little tapenade under the skin of the bird, some olive oil and some lemon juice rubbed in for good measure. I added some lemon zest and served it with home-made fingerling potato fries sprinkled with coarse sea salt.
Sunday dinner perfection!
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French Fridays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Around My French Table for yourselves (trust me, you definitely want this book!) which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.
* Did you enter my “Kitchen Counter Cooking School” book giveaway yet? (US/ Canadian residents only, sorry!). Contest closes on Monday October 10th at 6pm EST – enter here.