Poussin with Lemon Recipe
An oven roasted chicken dish that's bursting with flavours of garlic and citrus.
Prep time: 15 minutes
Cook time: 70 minutes
Servings: 4 people
Preparation
Preheat the oven to gas 6, 200°C, fan 180°C. Place the poussins in a large roasting tin and dot with the butter.
Season well.
Zest the two lemons and reserve, then cut lemons in half and place in the roasting tin with the onions, 5 garlic cloves, the stalks from the parsley and the carrots.
Pour over 250ml water and roast for 1 hour until completely cooked and the juices run clear when a skewer is inserted.
Finely chop the remaining garlic clove and parsley and sprinkle over the birds with the reserved lemon zest 5 minutes before the end of cooking.
When cooked, remove the birds and keep them warm in the oven.
Put the roasting tin on the hob, add the stock cube and a little extra water if needed, and bring to the boil.
Mix the cornflour with 1 tbsp cold water and stir into the pan juices. Boil for 1 minute until thickened.
Put a bird on each plate and serve with the warm gravy, roasted lemon, green beans and roasted new potatoes.
Ingredients
4 poussins (or a mix of 4 chicken pieces, legs and thigh on the bone)
25g butter
2 lemons
1 onion, cut into wedges
5 garlic cloves
small bunch of fresh parsley
2 carrots, halved
1tsp cornflour
1 chicken stock cube
green beans, to serve
roasted new potatoes, to serve
