Spatchcocked Summer Poussins

prep 30 mins, plus marinating cook 40 mins
  • grated rind and juice of 2 lemons
  • 7 tablespoons olive oil
  • 4 garlic cloves, finely chopped
  • 4 poussins, spatchcocked (see page 15)
  • small bunch thyme
  • 4 courgettes, thickly sliced
  • 2 red onions, cut into wedges
  • 1 red pepper, cored, deseeded, cut into chunks
  • 1 yellow pepper, cored, deseeded, cut into chunks
  • salt and pepper

Mix the lemon rind and juice with 4 tablespoons of the oil, the garlic and seasoning. Put the poussins into a large shallow china dish, sprinkle with half the thyme stems, then spoon the lemon mixture over the top. Cover with clingfilm and marinate in the refrigerator for 2 hours (or overnight if possible), turning once.

When ready to cook, thread 2 skewers crossways through each poussin, from the thigh to the wing. Transfer to a large roasting tin and spoon over any marinade. Put all the vegetables into a separate roasting tin with the remaining oil and thyme stems and roast in a preheated oven, 190°C (375°F), Gas Mark 5, for 40 minutes. Turn the vegetables, baste the chicken, and swop oven positions halfway through cooking until the chicken is browned and cooked when tested (see page 11). Transfer to serving plates and serve with warm ciabatta bread.

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