Whole roasted poussins with lemon and herb purée

Name: Whole roasted poussins with lemon and herb purée
Yield: Serves 4
Ingredients: 150 ml (5 fl oz/⅔ cup) olive oil; 1 lemon, cut in half; 1 head of garlic cut in half widthways; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 25 g (scant 1 oz/1 cup) basil leaves; 1 onion, finely chopped; 2 x 700-800 g (1½-1¾ lb) poussins; Grated zest of 1 lemon; 1 tbsp chopped mint leaves; 1 tbsp chopped rosemary; 25 g (scant 1 oz/1 cup) flat-leaf parsley leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Serving poussins is sure to impress your guests, and they cook faster than a chicken, too, so what’s not to like? The lemon mixed with herbs and garlic that you use to rub under the skin and over the breasts really give this poussin dish a lift. The flavours are fresh and wonderfully vibrant.

Ingredients

2 x 700-800 g (1½-1¾ lb) poussins
1 onion, finely chopped

Main course
Gluten-free

Method

Preheat the oven to 200°C (400°F/Gas 6).

Rub the poussins inside and out with salt and pepper.

For the lemon and herb purée, place the onion, basil, parsley, rosemary, mint, lemon zest and a little salt and pepper in a blender. Blitz until finely chopped. With the machi