Lemon & Thyme Roast Poussin and Potatoes
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.
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.