Lemon & Thyme Roast Poussin and Potatoes

Preheat the oven to 200°C/400°F/Gas 6.

Add the potato to a pan of boiling water, bring back to the boil and simmer for 5 minutes. Drain the potatoes, then shake them in the pan to rough up the edges a little.

Meanwhile, place 2 teaspoons of the oil in a small roasting tin, pop the tin in the oven and heat for about 5 minutes.

Add the potatoes to the hot oil, using a long-handled spoon – watch out as the oil will splatter.
Baste the potatoes in the oil, season well then push them to the edge of the tin.
Place the poussin in the centre of the tin. Drizzle with a teaspoon of oil and sprinkle generously with the thyme and salt and pepper.

Roast the poussin and potatoes for 25 minutes. Then scatter the lemon zest and juice over the poussin and baste it with any juices from the tin.
Return to the oven and roast for a further 20–25 minutes or until the poussin is cooked through (see the tip, below) and the potatoes are crisp.

Transfer the poussin to a warmed serving plate and serve with any juices from the tin, the roast potatoes and fine green beans.