I’m a firm believer in having a roast dinner any day of the week, and if you’re cooking for one you shouldn’t be missing out!
This meal takes an hour, all in one roasting tray, which means minimal washing up.
Use any vegetables you like to roast with your chicken; check out my handy guide for cooking times here
2 sprigs of fresh rosemary
Extra virgin olive oil
2 parsnips, left whole
2 courgette, sliced into wedges
Preheat the oven to 180 degrees.
Place the poussin on a roasting tray, drizzle with olive oil, tuck the sprigs of rosemary into the legs, and season with salt and pepper.
Place in the oven for 60-90minutes depending on the size.
Put the parsnips in (I like them whole) which take 60 minutes to cook, so time accordingly.
When the chicken has 20 more minutes, put the sliced courgette in and toss the vegetables around in the juice from the chicken.
When the chicken and veg are cooked – take out to rest for 5 minutes; plate up and enjoy!