Roasted Poussin with Garlic, Lemon and Rosemary
I like to spoil my family once in a while with roasted poussin but the recipe can be adapted and you can use chicken instead. I strongly suggest trying this particular mix of spices, I think we've developed an addiction for this taste and we greatly enjoy the roasted chicken cooked this way.
The chicken coated in a butter, rosemary, lemon and garlic paste becomes favourful, tender and extremely tasty. I normally use dried rosemary, it's more accessible, but you can use fresh, especially if you have it in your garden.
The chicken should sit for 2-3 hours at room temperature before cooking, the butter also - so that they have the same temperature when you start. Once I tried to grease a very cold chicken with softened butter, but the butter would instantly get cold and hard, so I couldn't coat the chicken properly.
or replace with simple chicken for grill
softened, at room temperature
dried or fresh
Ground black pepper
Step by step
Wash the chicken/poussin very thoroughly. Pat dry with kitchen towels and remove any possible dirt on the skin.
I prefer cutting each poussin in half, alongside the chest, and I make portions of halves. I use good shears for this (garden shears are better).
On a plate, combine together softened butter, zest and juice from one lemon, crushed garlic, rosemary, pepper and salt.
Mix well with a spoon, until a smooth paste.
Spoon the paste over the chicken halves and cover each piece with spices.
As I said in the description above, the chicken should be at room temperature, so that the butter paste doesn't get cold and can be easily spread over the meat.
Transfer the chicken to the baking sheet and bake in the preaheated oven to 200 degrees C for about 1 hour.
You can add some potatoes on the side, seasoned as you like.
During baking, check up on the chickens once or twice. Remove the baking sheet from the oven and grease the chicken with the cooking liquid, return to the oven.
At the end, remove from the oven and grease again with the cooking liquid.
I recommend collecting the remaining grease and butter in a small jar to be used for cooking other dishes - pilaf, potatoes etc.
We usually serve the roasted poussin next to a huge assorted salad, this way the meal turns into a great healthy and tasty treat.