Publication-approved historical recipe

Poussin with roasted garlic vegetables recipe

Name: Poussin with roasted garlic vegetables recipe
Ingredients: 3 poussin or baby chickens, halved; 4 tbsp olive oil; 3 tbsp peri peri sauce; 2 tsp dried rosemary; 2 cloves garlic, chopped; Mixed vegetables, cut into bite sized pieces; 4 unpeeled cloves garlic; 2 sprigs rosemary, chopped; Olive oil

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

3 poussin or baby chickens, halved
4 tbsp olive oil
3 tbsp peri peri sauce
2 tsp dried rosemary
2 cloves garlic, chopped
Mixed vegetables, cut into bite sized pieces
4 unpeeled cloves garlic
2 sprigs rosemary, chopped
Olive oil

Method

Coat the poussin halves with the measured olive oil, peri-peri sauce, dried rosemary and chopped garlic. Season, cover and marinate in the refrigerator for a few hours.
Heat the oven to 220°C (gas 7). Arrange the poultry skin-side up in a roasting tin and roast, turning as necessary, until each portion is safely cooked through; use the source's 45-minute timing only as a guide.
In a separate roasting tin, coat the mixed vegetables, whole unpeeled garlic cloves and fresh rosemary with enough olive oil to cover them lightly.
Roast the vegetables for 45–50 minutes, turning if needed, until tender and caramelised. Serve with the cooked poussin.