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These little chickens are so tender, moist and juicy. I am making them for lunch today and it is a quick and easy meal to prepare. I am serving them with a leaf and tomato salad and you will need one poussin per person. It is not the most economical chicken to buy but as a treat and to serve something a bit different, it is worth it. I like to use local unwaxed lemons and The flavors today are very Mediterranean! Here is how I am making it …

You will need:

Poussins, allow one per person
Olive Oil
Fresh Rosemary
Lemons, allow 1/2 per portion
Onions, allow 1/4 per portion, roughly chopped
Garlic, allow one small clove per portion, finely chopped
Mixed Spice
Large black olives
Maldon Salt and Pepper

Preheat oven to 180 C

Rub the poussins all over with olive oil, garlic, lemon juice and some finely chopped fresh rosemary.
Cover a baking tray in foil and arrange poussins on tray.
Place thin segments of lemon on the poussins.
Spread the chopped onions all over the chicken and place more rosemary in small sprigs around each poussin.
Sprinkle with mixed spice and season with sea salt and freshly ground pepper.
Cook in the oven for around 40 minutes. Each oven is different so check that the chickens are well cooked.
The lemon segments will be quite charred. I like a rustic look to this dish and leave them but you can remove them, it is a matter if preference.
Lay the poussins on to the dish you are serving them in and garnish with fresh thin segments of lemon, more fresh rosemary and black olives. Lightly drizzle with olive oil.

This is a really delicious combination of flavors. You can also cook some chopped potatoes in the same dish as the chicken if you wish and the flavor is awesome but today we are just having a light lunch with a salad as a side.

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2 Comments on “Roast Poussin with Lemon, Rosemary and Olives

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