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Spatchcocked Poussins with Courgette

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • zest and juice of 1 lemon
  • 1 Knorr Chicken Stock Cube
  • 1 tbsp chopped thyme, plus sprigs to garnish
  • 2 cloves garlic, crushed
  • 1 - 2 tbsp olive oil
  • 2 - 4 poussins (depending on weight 350-500g per person or 700g for 2)
  • 2 courgettes, cut lengthways into slices

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

639kcal

Energy (kJ)

2671kJ

Protein (g)

48.6g

Carbohydrate incl. fibre (g)

5.2g

Carbohydrate excl. fibre (g)

3.8g

Sugar (g)

2.7g

Fibre (g)

1.3g

Fat (g)

46.1g

Saturated fat (g)

12.0g

Unsaturated fat (g)

30.3g

Monounsaturated fat (g)

21.9g

Polyunsaturated fat (g)

8.4g

Trans fat (g)

0.0g

Cholesterol (mg)

277mg

Sodium (mg)

582mg

Salt (g)

1.45g

Vitamin A (IU)

505IU

Vitamin C (mg)

25.0mg

Calcium (mg)

52mg

Iron (mg)

2.68mg

Potassium (mg)

914mg

Total

2554kcal

10683kJ

194.2g

20.7g

15.4g

10.9g

5.4g

184.6g

48.1g

121.2g

87.5g

33.7g

0.0g

1109mg

2330mg

5.81g

2018IU

100.0mg

208mg

10.74mg

3656mg


  • 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.