Roasted poussins with pancetta, artichoke and new potato salad
This roasted poussins (baby chickens) new potato salad recipe is a deliciously light dinner idea. The marinated poussins gives a fruity and flavoursome depth to the dish.
45ml (3 level tbsp) chopped fresh oregano or pinch dried
290g jar antipasto artichokes
3 poussins, each weighing about 450g (1lb)
Salt and ground black pepper
21/2ml 2.5ml (1⁄2 level tsp) cayenne pepper
450g (1lb) new potatoes
225g (8oz) pancetta or prosciutto or streaky bacon
350g (12oz) peppery salad leaves, such as watercress, mustard leaf and rocket, washed and dried
Directions
Step 1
Grate the rind from the lemon and remove the leaves from the sprigs of rosemary. Place in a large bowl with the white wine vinegar, white wine, crushed garlic cloves, oregano and 60ml (4tbsp) oil from the antipasto artichokes. Stir well.
Step 2
Using a fork, pierce the skin of the poussins in five or six places, then season well with ground black pepper and the cayenne pepper. Place birds, breast-side down, in the bowl and spoon the marinade over. cover; refrigerate overnight.
Step 3
Halve or quarter the potatoes and boil for 2min in salted water. Drain. Roughly chop the pancetta. Drain the artichokes (reserve the oil to use in salad dressings, etc).
Step 4
Lift the poussins from the marinade and place, breast-side up, in a large roasting tin. Scatter the potatoes, pancetta and artichokes around them and pour the marinade over.
Step 5
Cook at 200°C (180°C fan) mark 6 for about 1hr 30min, basting occasionally or until golden and cooked through.
Step 6
Remove the poussins and cut each in half lengthways; keep warm. Toss salad leaves with about 75ml (5tbsp) warm cooking juices. Arrange leaves on warm plates, then top with the potatoes, pancetta, artichokes and poussin halves. Serve immediately.
For the perfect accommpaniment try more potato salad recipe ideas:
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
