Poussin with Rosemary and Garlic


  • 2 x 500g (No. 5)
  • Salt and freshly ground black pepper
  • Fresh rosemary sprigs
  • 5 garlic cloves
  • 450g potatoes, peeled
  • 1 onion, chopped
  • 4 tbsp. olive oil
  • Fresh rosemary sprigs for garnish


  1. Preheat oven to 200°C
  2. Season poussin, place 2 rosemary sprigs and 2 unpeeled garlic cloves inside the cavity of each bird.
  3. Reserve, lightly covered, in the fridge.
  4. Dice potatoes into small cubes and place in a roasting tin. Peel and crush the remaining garlic, and scatter over the potatoes with the chopped onion and a few roughly torn rosemary sprigs.
  5. Drizzle with 4 tbsp. of oil.
  6. Then cook in the oven for 20 minutes, turning the potatoes occasionally.
  7. Place the prepared poussin on a rack, brush with more oil, place over the potatoes and return to oven.
  8. Cook for a further 40 -50 minutes or until the juices run clear from the thigh when pierced with a skewer.
  9. Baste poussin occasionally and turn potatoes.

When cooked, place poussin on a serving platter with the potatoes.

Garnish with fresh rosemary sprigs.

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