Roast Poussin with Herb Butter on a Bed of Potatoes

Name: Roast Poussin with Herb Butter on a Bed of Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Cuisine: french
Ingredients: 2 pcs poussins (coquelets, approx. 500–600 g each); 50 g butter, softened at room temperature; 2 clove garlic cloves, finely grated; 1 tbsp fresh thyme, finely chopped; 1 tsp fresh rosemary, finely chopped; 1/2 pcs lemon, finely grated zest and juice; 1 tsp flaky sea salt; 2 pinch freshly ground black pepper; 600 g waxy potatoes, thinly sliced; 4 pcs shallots, quartered into wedges; 2 tbsp olive oil; 1 dl dry white wine; 1 dl chicken stock; 4 pcs fresh thyme sprigs; 1/2 tsp salt

By Culiora

Ugnsstekt coquelet med örtsmör och potatisbädd served on a plate, photographed in natural light

Roast poussin, or spring chicken, is a French classic that yields succulent meat and crispy golden skin. The birds are rubbed with a garlic-herb butter and roasted whole over a bed of sliced potatoes and shallots that soak up the flavorful roasting juices. An elegant, fuss-free meal where each bird is halved to serve 4 people.

Servings: 4
Prep time: 20 min
Cook time: 45 min
Total time: 65 min

Ingredients

2 pcs poussins (coquelets, approx. 500–600 g each)
50 g butter, softened at room temperature
2 clove garlic cloves, finely grated
1 tbsp fresh thyme, finely chopped
1 tsp fresh rosemary, finely chopped
1/2 pcs lemon, finely grated zest and juice
1 tsp flaky sea salt
2 pinch freshly ground black pepper
600 g waxy potatoes, thinly sliced
4 pcs shallots, quartered into wedges
2 tbsp olive oil
1 dl dry white wine
1 dl chicken stock
4 pcs fresh thyme sprigs
1/2 tsp salt

Instructions

Remove the chickens from the refrigerator at least 30 minutes before cooking so they come to room temperature. Preheat the oven to 200°C fan (or 220°C conventional).
In a small bowl, stir together the room-temperature butter, grated garlic, chopped thyme, rosemary, lemon zest, lemon juice, flaky salt, and freshly ground black pepper.
Pat the chickens thoroughly dry inside and out using paper towels. Carefully loosen the skin over the breast fillets with your fingers and ease half of the herb butter underneath the skin. Rub the remaining butter evenly over the outside of both birds. Loosely tie the legs together with kitchen twine if desired.
Toss the sliced potatoes and shallot wedges with 2 tbsp olive oil and 1/2 tsp salt in a large baking dish (approx. 25x35 cm). Spread evenly over the bottom and scatter over the thyme sprigs.
Set the chickens on top of the potato bed, breast-side up. Pour the white wine and chicken stock around the potatoes into the bottom of the dish, without splashing the chicken skin.
Roast in the middle of the oven for 40–45 minutes. Baste the birds once or twice with the pan juices during cooking. The chickens are done when the skin is crisp, the internal temperature next to the thigh bone reaches 74°C, and the juices run completely clear.
Remove the dish from the oven, tent the chickens loosely with foil, and let rest for 5–10 minutes before serving. Halve the birds lengthwise along the breastbone and backbone using a sharp chef's knife or poultry shears, and serve alongside the roasted potatoes and rich pan juices.