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Lemon and herb roasted poussins

Ingredients 8
Servings 4
Time 20 min


  • 4
    small poussins (baby chickens)
  • fresh sprigs of thyme
  • 2
    lemons, sliced
  • 3
    cloves garlic, crushed
  • 4
    red onions, finely sliced
  • 10
    coarse salt
  • finely shredded spinach, to serve
  • 1
    lemon (juice only), to serve


1 hour
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.

Read more on: poultry  |  roast

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