- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 15 minutes plus 20 mins resting
- Effort: easy
- 2 poussins
- sea salt and freshly ground black pepper
- 4 fat cloves garlic, crushed
- 100 g butter
- 1 kg potatoes, suitable for roasting, such as Maris Piper, peeled and chopped into 2cm cubes
- olive oil
- good handful of flat leaf parsley, roughly chopped
- spring greens, (such as 1 bunch of slender-stemmed asparagus, mangetout, sugar snap peas, 1 head of spring greens, slender green beans or stringless runner beans)
- small handful of basil, roughly chopped
- small handful of tarragon, roughly chopped
- small handful of chives or garlic chives or wild garlic, roughly chopped
1. Preheat the oven to 220ºC/gas 7.
2. Rub the poussins, inside and out, with sea-salt and freshly ground pepper.
3. Mash half the garlic, sea-salt and freshly ground pepper into the butter.
4. Next, rub the birds all over with two-thirds of the garlic butter, then tie together their legs with string and place them in a large shallow roasting tin well apart.
5. Roast for 35 minutes until browned and cooked through.
6. Leave to rest for a good 20 minutes, then when ready to serve cut each bird in half, using a bread knife.
7. Meanwhile, place the potato cubes in a large heavy-based frying pan, toss with sea salt and freshly ground pepper and add enough olive oil so that the potato cubes sit in a very shallow pool.
8. Slowly fry the potatoes for about 20 -25 minutes, occasionally turning, until golden all over and very tender.
9. Stir through the remaining crushed garlic for the last 5 minutes of the potatoes' cooking time. Toss with the flat-leafed parsley just before dishing up.
10. Meanwhile, bring a large pan of salted water to the boil. Blanch the greens in the water for about a minute, then drain and plunge into cold water, then drain again.
11. When ready to serve, toss the greens in a wok with a splash of olive oil and sea-salt and freshly ground pepper and briefly stir-fry until just warmed through.
12. Toss the spring greens with the remaining garlic butter, basil, tarragon and chives.
13. Serve the halved chickens with the spring greens and the potatoes.
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