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Spatchcocked Poussins with Courgette

This deliciously tender Spatchcocked Poussin Recipe is packed with flavour. The Knorr Stock Cube rub over the skin and the fresh lemon, garlic and herbs makes this such a simple, yet deeply flavourful dish. It smells and tastes amazing!
  • 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)

631kcal

Energy (kJ)

2638kJ

Protein (g)

48.4g

Carbohydrate incl. fibre (g)

4.5g

Carbohydrate excl. fibre (g)

3.1g

Sugar (g)

2.6g

Fibre (g)

1.3g

Fat (g)

45.6g

Saturated fat (g)

11.7g

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)

176mg

Salt (g)

0.43g

Vitamin A (IU)

505IU

Vitamin C (mg)

25.0mg

Calcium (mg)

52mg

Iron (mg)

2.68mg

Potassium (mg)

914mg

Total

2522kcal

10550kJ

193.7g

17.9g

12.5g

10.5g

5.3g

182.5g

46.8g

121.2g

87.5g

33.7g

0.0g

1109mg

702mg

1.74g

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.