Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Roast poussins with pancetta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Roast poussins with pancetta

    • Preparation time: 20 minutes + marinating
    • Cooking time: 1 hour
    • Total time: 1 hour 20 minutes + marinating

    Serves: 4


    4 x 500g corn fed poussins
    1 tbsp dried oregano
    100ml Oloroso sherry
    4 cloves garlic, crushed
    1 tsp smoked paprika
    Zest and juice of 1 lemon
    650g Charlotte potatoes, quartered
    154g pack Cooks’ Ingredients Diced Pancetta
    530g jar Waitrose Artichoke Hearts Marinated In Garlic & Parsley, drained, and 1 tbsp oil reserved
    ½ x 25g pack fresh parsley, chopped


    1. Marinate the poussins in the oregano, sherry, garlic, paprika, lemon zest and juice. Set aside in the fridge for at least 1 hour, or preferably overnight.

    2. Preheat the oven to 200°C, gas mark 6. Place the potatoes in a large roasting tin, scatter with the pancetta and artichokes, and finally add the poussins with any marinade juices. Drizzle with 1 tbsp of the oil from the artichokes, season and place in the oven to roast for 1 hour until the poussins are cooked, there is no pink meat and the juices run clear.

    3. Sprinkle with parsley and serve with green beans.  

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars