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Lemon Thyme Roasted Poussins

  • 4
Lemon Thyme Roasted Poussins

Sweet but tangy, opt for lemon thyme (rather than its more common relation) and add summer to your meals.


  • 4 poussins
  • 100 grams butter, softened
  • 3 tblsp chopped lemon thyme
  • 2 tsp ground black pepper
  • 2 tblsp honey (a mild flavoured honey is best here)
  • 2 lemons


  1. Wash the poussins under running cold water and pat dry on absorbent paper. Cut off and discard the neck if still attached.
  2. Mix the butter, lemon thyme, pepper and honey together to form a smooth paste.
  3. Using your thumbs, carefully lift the skin away from the breast.
  4. Spread about 1 tablespoonful of the herb butter mixture under the skin of each poussin.
  5. Tie the poussins in shape with string and place on a foil-lined baking tray. Spread the remaining herb butter mixture evenly over the poussins. Cut the lemons in half and place the 4 halves cut-side down on the foil beside the poussins.
  6. Bake at 190 degrees Celsius for 40-45 minutes until the poussins are golden and cooked. To test for doneness, pierce the thigh joint of the poussins with a skewer. If the juices are clear it is cooked. If they are pink, cook a little longer.
  7. Serve the poussins with the lemons which can be squeezed over the poussins and add a summer salad greens on the side.

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