Summer Roast PoussinJune 15th, 2007
This is a colourful and flavoursome dish, and I expect it would go nicely with a leafy green salad on the side, or perhaps some asparagus. The tomatoes burst during cooking and the juice seeps from the lemons, mixing together at the bottom of the roasting tray with juices from the birds to form a tangy sauce. You can squeeze the rest of the juice from the lemons over the poussins.
1 red pepper
1 yellow pepper
1 red onion
A handful of cherry tomatoes
Spanish smoked paprika
Sea salt and pepper
Rub the paprika over the poussins so that they are well covered. Chop the peppers and onion into bite sized pieces and cut the lemon into eights. Put these into the dish with the tomatoes and poussins and sprinkle over some sea salt, pepper and olive oil. Roast at 200c for 40-50 minutes until the poussins are cooked through.