Baby Chicken Tray Bake
ready in 1 hr 15 min.
onions (chopped into wedges)
carrots (peeled, halved lengthways)
red peppers (sliced into strips)
- 4 cloves
garlic (2 cloves crushed, 2 peeled and chopped)
organic lemons (grated zest of 2 lemons, all halved)
- 4 tablespoons
Poussin (approx. 450 g each)
- 10 stalks
- 1 ⅔ cups
vegetable stock (approx. quantity)
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
Place the vegetables, the crushed garlic cloves and the 4 zested lemon halves in an oiled roasting tin. Season with salt and ground black pepper.
Season the inside of the poussins with salt and ground black pepper. Stuff each bird with 2 lemon halves and 2 stalks parsley and tie with kitchen twine. Turn onto the breast side, brush with oil and season with salt and ground black pepper.
Place on the vegetables with the breast side up, brush with a little more oil and season. Pour on a little stock and roast for approx. 40 minutes, basting occasionally with the roasting juices and adding a little more stock if necessary.
For the garnish, pick the leaves of the remaining parsley stalks and chop the leaves finely. Mix with the chopped garlic cloves and the lemon zest.
Take the roasting tin out of the oven. Check the seasoning of the roasting juices and sprinkle the chicken with the chopped parsley, garlic and lemon zest.