Roast lemon poussin

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Roast lemon poussin
Roast lemon poussin

Random recipe review

Preserved lemons Rock!


I make my own and they were great in this

The Judge
Roast poussin
Servings:Serves 4 to 8 people
Calories per serving:44
Ready in:2 hours 20 minutes
Prep. time:20 minutes
Cook time:2 hours incl cooling
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013

A nice roast chicken recipe that uses poussin and preserved lemons.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 180° C (350° F - gas 4)


  1. Clean the poussins and wipe dry. Rub each bird with lemon juice, and then with sea salt and pepper. Slip the garlic cloves, preserved lemon quarters and basil leaves into the cavity of each bird.
  2. Roast the poussins for 30 minutes, basting occasionally with melted butter and lemon juice, until the thigh juices run clear when pierced with a skewer.
  3. Allow to cool to room temperature, then cut each bird in two using a heavy knife, cutting down one side of the back bone. Serve with extra lemon quarters for squeezing.

(Jill Dupleix in The Times)

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