Herby Spatchcocked Poussin


  • 2 spatchcocked poussin No. 5, (500g)
  • Finely grated rind and juice of 1 lemon
  • 4 tbsp. fresh chopped mixed herbs such as parsley, tarragon and thyme
  • 4 tbsp. olive oil
  • 1 tbsp. olive oil
  • 1 garlic clove, chopped
  • 1 onion, roughly chopped
  • 1 x 400g can pimientos
  • Salt and freshly ground black pepper


  1. Place the poussin a shallow ovenproof dish.
  2. Mix together the lemon rind and juice, herbs and oil. Season; then pour the marinade over the poussin.
  3. Turn the birds, breast-side down.
  4. Cover with cling-wrap.
  5. Chill for at least 2 hours.
  6. Preheat oven to 200  C.
  7. Turn the poussin breast side down.
  8. Bake for 30 minutes, basting occasionally with the marinade.

Poussins are cooked when the juices run clear from the thigh when pierced with the tip of a sharp knife or skewer.

To make the Sauce

  1. Heat oil in a saucepan.
  2. Add the garlic and onion.
  3. Cook over a moderate heat for 5 minutes, until soft and golden.
  4. Drain the pimientos, reserving 3 tbsp. of the juice.
  5. Add to the pan with the reserved juice.
  6. Blend the sauce in a food processor, until almost smooth.
  7. Return to the saucepan.
  8. Heat for 2-3 minutes until piping hot.
  9. Season well.

Serve the sauce with the poussin.

Serves 2.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe