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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Ingredients

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

Method

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.