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Roast poussins with pancetta

Roast poussins with pancetta

By Michael Ramirez
20’ Prep time
60’ Cook time
80’ Total time
779 Calories
4 Serving

Summary

Perfect for special occasions and weekend roasts, this tasty recipe is a surefire crowd-pleaser. the pancetta is ready to cook and air dried for that extra depth of flavour.
Michael Ramirez 0 Followers

Step by Step

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Step 1

Marinate the poussins in the oregano, sherry, garlic, paprika, lemon zest and juice. Set aside in the fridge for at least 1 hour, or preferably overnight.
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Step 2

Preheat the oven to 200°C, gas mark 6. Place the potatoes in a large roasting tin, scatter with the pancetta and artichokes, and finally add the poussins with any marinade juices. Drizzle with 1 tbsp of the oil from the artichokes, season and place in the oven to roast for 1 hour until the poussins are cooked, there is no pink meat and the juices run clear.
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Step 3

Sprinkle with parsley and serve with green beans.

Ingredient

  • Lemon
    Lemon
    1
  • Smoked paprika
    Smoked paprika
    1 tsp
  • Garlic
    Garlic
    4 clove/s
  • Dried oregano
    Dried oregano
    1 tbsp
  • Charlotte potatoes
    Charlotte potatoes
    650 grams
  • Oloroso sherry
    Oloroso sherry
    100 mls
  • Fresh parsley
    Fresh parsley
    0.5
  • 500g corn fed poussins
    500g corn fed poussins
    4
  • Pack cooks' ingredients diced pancetta
    Pack cooks' ingredients diced pancetta
    154 grams
  • Jar waitrose artichoke hearts marinated in garlic & parsley
    Jar waitrose artichoke hearts marinated in garlic & parsley
    530 grams

Nutrition Facts

View nutrition facts
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