I used store-bought black olive tapenade. The only other ingredients were olive oil, lemon juice, salt and pepper. Ridiculously easy. Loosen some of the skin, poke the tapenade into the pocket created.
I did learn to cut out the backbone and snap the breast bone to make the little guys lie flat. These got roasted at 500 degrees for 25 minutes.
This meal was a winner for me. The olive tapenade added subtle flavor to the cornish hen, the skin was crispy and delectable. Half a hen was plenty for one serving. Bon appetit for one!