Lemon and herb roasted poussins

Name: Lemon and herb roasted poussins
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4.00 baby chickens; fresh thyme; 2.00 lemons sliced; 3.00 garlic cloves, crushed; 4.00 red onions finely sliced; 10.00 ml sea salt; spinach finely shredded, to serve; 1.00 lemon juice only (to serve)

4 servings Prep: 20 mins, Cooking: 1 hr

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Poultry

By Food24 November 03 2009

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Ingredients (8)

4.00	baby chickens
	fresh thyme
2.00	lemons — sliced
3.00	garlic — cloves, crushed
4.00	red onions — finely sliced
10.00 ml	sea salt
	spinach — finely shredded, to serve
1.00	lemon — juice only (to serve)

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Method:

Preheat oven to 200 ºC. With a sharp knife, cut each poussin on the underside so that it opens out completely. Scatter sprigs of fresh thyme, half the lemon slices, the crushed garlic and half the onion slices on to either 1 large or 2 medium-sized roasting tins.
Put the poussins on top of the vegetables in the roasting tins, skin side up. Tuck the remaining thyme, onion and lemon slices around the poussins. Sprinkle with salt and roast in the oven for 1 hour, or until the juices run clear. To serve, lay each bird on a bed of spinach, then sprinkle liberally with the lemon juice. Serves 4.