Roast Poussin With Baby Potatoes & Garlic

Serves 2
Prep time 15 mins
Cooking time 45 mins


1 spatchcocked poussin
1 tbsp olive oil
1 tbsp chopped basil
1 tbsp chopped thyme
1 tbsp chopped rosemary
salt and freshly ground black pepper
2 whole garlic bulbs, halved
200g baby new potatoes, halved
2tbs olive oil


Preheat your oven to 180C. In a large bowl mix the olive oil, basil, thyme and rosemary. Coat the poussin in the marinade, season and then place in a roasting tin. In a clean bowl toss the potatoes and garlic in olive oil, season and add to the roasting tin with the poussin. Roast in your preheated oven for 45 mins or until the juices run clear. The potatoes may need to be turned half way through the cooking process so they develop an even colour.

A quick and easy dinner party favourite. If you have the time and are feeling organised, marinate the poussin the night before for maximum flavour.

Photo: Andy Barnham

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