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Spatchcocked poussin with Italian herbs, spinach and roasted tomatoes

Spatchcocked poussin with Italian herbs, spinach and roasted tomatoes comes together with Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Thread two skewers across the poussin to hold it flat.

2. 2

   Heat a griddle pan until smoking, place the poussin into the pan and cook for 6-7 minutes on each side, or until beginning to brown all over.

3. 3

   Place the poussin onto a baking sheet, transfer to the oven and bake for 12-14 minutes, or until golden-brown and completely cooked through. (The juices should run clear when the poussin is pierced at the thickest point of the leg with a skewer.)

4. 4

   For the spinach, heat the oil in a frying pan, add the garlic and spinach to the pan and cook for 3-4 minutes, until the spinach has wilted.

5. 5

   For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with oil and season with salt and freshly ground black pepper.

6. 6

   Transfer to the oven and roast for 6-8 minutes.

7. 7

   To serve, place the poussin onto a plate with the spinach and roasted tomatoes.