Ingredients
- 1kg small Wilcox potatoes, quartered
- 3 teaspoons olive oil
- 8 cloves garlic, peeled
- Salt
- 4 sprigs fresh rosemary
- 1 teaspoon dried oregano
- 1 teaspoon chilli powder
- Freshly ground pepper
- 2 poussins (500g each)
- 1 lemon, cut into 8 wedges
Directions
- Preheat the oven to 210°C. Cook the potatoes in a large saucepan of boiling water for 5 minutes, to blanch. Drain.
- Meanwhile, place the oil and garlic in a large baking dish and heat for 5 minutes. Add the potatoes, sprinkle with salt to taste, and bake for 15 minutes, turning as they brown. Scatter over half the rosemary leaves.
- Combine the oregano, chilli powder and a grinding of pepper in a small bowl. Rub the poussins with the spice mixture. Place, breast-side-up, on the potatoes and roast for 30 to 35 minutes or until cooked through. Serve the birds halved, with the lemon, remaining rosemary sprigs and the potatoes.
Recipe courtesy of allrecipes.co.nz
Serving size 4