Let's Get Cooking
- 1 Preheat the oven to 180°C, 170°C fan, Gas mark 4 .
- 2 Crumble the Knorr Chicken cube and mix with 1 tablespoon olive oil in a small bowl to form a paste. Add the lemon zest, chopped thyme and garlic and mix well. Rub the paste over the poussins.
- 3 Lightly oil a roasting tray, add the poussins and roast for 40 minutes depending on size. (20 minutes per 450g plus 20 minutes extra) baste from time to time.
- 4 Heat a griddle pan until very hot. Rub a little olive oil over the courgette slices and add to the griddle pans. After 3-4 minutes, turn the courgette slices over and continue cooking for a further 3-4 minutes until just tender.
- 5 Check the poussins are cooked through by inserting a skewer through the thickest part of the thigh to see if the juices run clear.
- 6 Place the griddled courgette slices on a warm serving plate with the poussins. Cut the zested lemon in half and squeeze over the juice from both halves. Garnish with sprigs of thyme and serve at once.