These little chickens are really easy to prepare and make ahead if you are cooking for a crowd and would make a lovely alternative to roast lamb on Easter Sunday, especially if you don’t like lamb!
Roasted Poussins with Lemon Pepper, Garlic and Red Wine
Inspired by Dr Andrew Weil, The Healthy Kitchen
4 whole baby chickens/poussins
1. Put the baby chickens into a roasting tin or tray big enough to fit the chickens and some extra ingredients around the side.
2. To make the lemon pepper rub/marinade, put the zest of two lemons, the black pepper and a few springs of thyme into a bowl and bash together to make a paste. Rub this all over the little chickens with a sprinkle of salt.
3. Take the garlic, tomatoes and onion and stuff a bit into each cavity, tumble the rest around the chickens. You can leave this to sit now for an hour or two, covered in the fridge.
4. When you are ready to cook, preheat the oven to 190 degrees celcius. Pour the wine all over the chickens and cook for one hour and fifteen minutes, or until the juices run clear. Leave to rest, covered in foil, for fifteen minutes before serving.