Here’s another variation on an old and infinitely variable theme which we did yesterday: poussins and mixed vegetable traybake. It went like this …
Poussin & Veg Traybake
Serves: 4 (or 2 with plenty left for cold)
Prep: 20 mins
Cook: 60 mins
We used …
- 3 500g poussins
- 750g small potatoes, cut into ping-pong ball size pieces, skin on
- 2 medium onions, quartered lengthways
- garlic, as much as you like, roughly chopped (optional)
- 200g cherry tomatoes, left whole
- 8-10 large mushrooms, halved
- aubergine, cut into about 12 pieces
- 2 peppers, each cut into 8 pieces
- big bunch of asparagus, in 6-8cm pieces
- olive oil
- black pepper
We did …
- Pre-heat the oven to 200°/fan 180°/gas 6.
- Steam the potatoes for about 10 minutes until part cooked.
- Meanwhile butcher the poussins: with heavy scissors cut down each side of the spine and remove it; flatten the bird and cut along the breast to get half birds piece.
- Put the poussins (including the spines and any trimmings) in a roasting tin along with the garlic and part cooked potatoes. Toss in 3 tbsp olive oil and a good grind of black pepper, cover with foil, and bake for about 20-25 minutes.
- Now prep the remaining veg, put in a large plastic bag (or a mixing bowl) and toss in another 2-3 tbsp olive oil.
- After 20-25 minutes, remove the roasting tin from the oven, add the vegetables and another good grind of black pepper; and mix well. (At this stage you can optionally add the juice & zest of a lemon and springs of fresh thyme.)
- Return to the oven, without foil, and bake for a further 30-40 minutes until the veg and chicken are cooked through.
- Serve with a glass (or several) of dry white wine.
Notes …
- The poussin spines (and trimmings) will add to the stock, which is worth keeping and freezing.
- Any leftovers make a good cold meal the following day, or if there isn’t enough for that take the meat from the bones (including the spines!) and use for risotto.
- Cold roast veg makes a good sandwich filling.
- The lemon and thyme are optional and could be replaced with a glass of white wine, or a slug of brandy or sherry, according to taste. Omitting them altogether (as we did on this occasion) still works well!