A very tasty take on roast chicken and great for a family dinner. Who doesn't like a bit of roast chicken.
You can do 1/2 or a whole poussin per person depending if your as big an eater as I am.
Spatchcock the birds by cuting either side of the backbone and flattening it out.
Place in a bowl with some finely cut chives, thyme and the recipe said sage but I didn't have and as was using the herbs I have growing out back so used a bit of rosemary instead, lemon zest, chilli flakes, ground black pepper and a good glug of olive oil (regular not extra virgin).
Get you hands in there and coat the birds then leave to marinade.
Get a griddle pan nice and hot and give the birds 2 minutes each side until nicely browned then pop in the oven at 200 C for about 15 minutes.
I served this with garlic and rosemary potatoes. They went together like Saint and Greivesy.
Chop the spuds into same size cubes then boil until just cooked. Then drain and cool.
Get some regular olive oil good and hot in a frying pan, throw in some sprigs of rosemary and Half a bulb of garlic cut through the middle skin and all.
Season with sea salt pepper and a little aromat if you have it and fry until crisp and golden.
Make sure the oil is hot or they will be mushy not crisp.
Time taken 40 mins not including marinating time
Effort 2.5/5
End result 4/5
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