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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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
Energy | 3,254kJ/ 779kcals |
|---|---|
Fat | 45.9g |
Saturated Fat | 12.3g |
Carbohydrates | 31g |
Sugars | 5.2g |
Fibre | 3.9g |
Protein | 60.5g |
Salt | 2.3g |
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