Roast poussins with pancetta

Name: Roast poussins with pancetta
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Ingredients: 4 500g corn fed poussins; 1 tbsp dried oregano; 100 ml Oloroso sherry; 4 clove/s garlic, crushed; 1 tsp smoked paprika; 1 lemon, zest and juice; 650 g charlotte potatoes, quartered; 154 g pack Cooks' Ingredients Diced Pancetta; 530 g jar Waitrose Artichoke Hearts Marinated in Garlic & Parsley, drained, and 1 tbsp oil reserved; ½ 25g pack fresh parsley, chopped

Perfect for special occasions and weekend roasts, this tasty recipe is a surefire crowd-pleaser. The pancetta is ready to cook and air dried for that extra depth of flavour.

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Serves4
CourseMain meal
Prepare20 mins
Cook1 hr
Total time1 hr 20 mins

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4 500g corn fed poussins
1 tbsp dried oregano
100ml Oloroso sherry
4 clove/s garlic, crushed
1 tsp smoked paprika
1 lemon, zest and juice
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 25g pack fresh parsley, chopped

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.
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.
Sprinkle with parsley and serve with green beans.

Typical values per serving when made using specific products in recipe