- 4 poussin
- 2 long red chilli, sliced
- 4-5 tbsp olive oil
- 2 cloves garlic, crushed
- 3 sprigs rosemary, roughly chopped
- Juice of 1 lemon
- 1 lemon, cut into wedges, to serve
- Put the poussin breast-side down on a chopping board. Using a pair of kitchen shears or strong scissors, cut down one side of the backbone, starting at the neck end of the bird, then cut down the other side of the backbone to completely remove it. Repeat with the other birds. (Alternatively, buy them ready-spatchcocked.)
- Open out the poussin, turn them over so they are breast-side up, and flatten them out using the heel of your hand.
- Make the marinade by combining the chilli, oil, garlic, rosemary and lemon juice. Place the poussin in a shallow bowl and rub them all over with the marinade. Cover with plastic wrap and marinate in the fridge for at least 30 minutes, or up to 4 hours.
- Preheat the oven to 220°C (gas mark 7). Place the birds in single layers into 2 large roasting tins. Roast, breast-side up for about 30 minutes or until cooked through and nicely coloured.
- Cut each poussin in half and serve with lemon wedges.
Check to see if the poussins are cooked by piercing the thickest part of the thigh with a skewer. If the juices run clear, then it's cooked.