Poussin with Rosemary and Garlic

2 x 500gr (No. 5)

Salt and freshly ground black pepper

Fresh rosemary sprigs

5 garlic cloves

450gr potatoes, peeled

1 onion, chopped

4 tbsp. olive oil

Fresh rosemary sprigs for garnish

• Preheat oven to 200  C

• Season poussin, place 2 rosemary sprigs and 2 unpeeled garlic cloves inside the cavity of each bird.

• Reserve, lightly covered, in the fridge.

• Dice potatoes into small cubes and place in a roasting tin. Peel and crush the remaining garlic, and scatter over the potatoes with the chopped onion and a few roughly torn rosemary sprigs.

• Drizzle with 4 tbsp. of oil.

• Then cook in oven for 20 minutes, turning the potatoes occasionally.

• Place the prepared poussin on a rack, brush with more oil, place over the potatoes and return to oven.

• Cook fro a further 40 -50 minutes or until the juices run clear from the thigh, when pierced with a skewer.

• Baste poussin occasionally and turn potatoes.

• When cooked, place poussin on a serving platter with the potatoes.

• Garnish with fresh rosemary sprigs.