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Roasted Poussins with Oregano & Orange Printer Friendly Copy
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Serves 4 Prep   15 mins Cook 45 - 50 mins Easy  
      My rating rating5

Ingredients

4 Poussins: if they are large, just take 3
2 tbsp olive oil
2 tsp dried oregano
2 oranges

You can add 4 table spoons of sherry on the second roasting, if you like.

Serve with the gravy, duchesse potatoes and a green vegetable such as broccoli or fine green beans.


  1. Heat oven to 180C. Put the poussins in a roasting tin, drizzle with the oil, sprinkle over the oregano and season.

  2. Roast for 15 mins, then add the zest from one of the oranges, then squeeze and pour the juice from both over the birds. Return to the oven and roast for a further 35 - 40 mins.

  3. Serve the birds and the gravy with a green vegetable such as green beans or broccoli and duchesse potatoes or new potatoes.
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© Copyright 2015 Connie Allan