Roasted Poussin with Orange, Fennel and Rosemary

Recipe by Joe Boiling
Serves 2
Oven temp. 450 ℃
  • 1 Poussin
  • 1 Tsp softened butter
  • 3 Slices of orange
  • 3 Sprigs of rosemary
  • Pinch of fennel seeds
  • 2 Cloves of garlic, lightly crushed with the back of a knife
  • Poussin, also known as spring chicken, is amazing to eat and great to cook in Roccbox too! This version is great in the colder months as the Roccbox doesn’t need much baby sitting and the hint of orange and aniseed gives a fantastic festive undertone.

    Fully saturate your Roccbox in heat before turning the flame down to its lowest setting.

    Rub the chicken skin all over with the soft butter and season well with salt and pepper. Pop the bird in a tray that will fit in Roccbox and pop the garlic and one sprig of rosemary in the cavity.

    Lay the orange segments and remaining rosemary on the tray before sprinkling with the fennel seeds. Cover with foil and cook in Roccbox for 25 minutes. When the time is up, remove the foil and pop back into Roccbox briefly to finish crisping the skin.

    Transfer the poussin to a plate and pour over any juices that remain in the pan along with all the charred bits of orange and rosemary. Cover with foil and rest for 10-15 minutes before carving.

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