Poussin with oven vegetables
A simple method to prepare a perfect roast chicken with garnish. I always use a poussin (young chicken), these stay juicier and more tender than a full grown chicken.
Prepare the marinade
Butter (unsalted)
g (gram)
Paprika powder (sweet)
ts (teaspoon)
Rosemary sprig (fresh)
pc (piece)
Bay leaf (fresh or dried)
pc (piece)
Pepper (freshly grounded)
pn (pinch)
Put everything in a small saucepan, along with the shoots of garlic cloves and onions, garlic skins. Let cook on low heat while the poussin is baking (heat level 2/9).
Prepare vegetables
Potatoes (waxy)
pc (piece)
Olive oil
tb (tablespoon)
Chicken stock (unsalted, homemade)
tb (tablespoon)
Pepper (freshly grounded)
pn (pinch)
Peel vegetables, halve carrots lengthwise and cut into short pieces. Cut potatoes into 2 cm pieces, quarter onions, halve garlic. Add shoots of garlic cloves and onions to marinade. Put everything in a casserole dish, add salt and pepper, drizzle with the olive oil and mix well. Then add the chicken stock.
Prepare the poussin
Poussin (dung scratch approx. 600 g | 1.3 lbs)
pc (piece)
Oregano sprigs (fresh)
pc (piece)
Rosemary sprig (fresh)
pc (piece)
Salt
pn (pinch)
Wash the poussins with cold water, dry them with kitchen paper, remove the rump and the base of the neck. Tie compactly with roasting string and salt well. Place herb sprigs on top of vegetables and place poussin on top, breast side up. Herbs must be covered or they will turn black and bitter in the oven.
Place baking dish in preheated oven at 165° C | 330° F convection oven and bake poussins for 45 min. Then remove casserole dish from oven, heat oven with grill function to 210° C | 410° F. Meanwhile, brush the poussin with the marinade. Then grill for 8 minutes. Remove poussins from oven again and brush again with marinade and grill in oven for another 2 to 4 min. until skin is browned and crispy.