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Meat, Classics and bistro fare

Spatchcock poussins with roasted baby potatoes

Spatchcock poussins with roasted baby potatoes is a flattened roast chicken dish for 4 people, ready in 60 minutes, medium difficulty, for €3.80 per person. The key is flattening the poussins completely so the skin crisps evenly across the whole bird.

Poussins split open and flattened, roasted with garlic and thyme so the skin turns crispy all over, served with baby potatoes.

Spatchcock poussins with roasted baby potatoes
Total time
1 h
Difficulty
Medium
Cost per person
€3.80
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

A spatchcocked poussin cooks faster and more evenly than a whole bird. The skin turns golden all over since it lies flat against the pan, while the meat stays juicy thanks to garlic tucked right under the skin. Thyme and paprika add flavor without overpowering the poultry, and a squeeze of lemon at the end brightens the whole dish right before serving.

This is a good dish for a Sunday when you have a little time, or for having people over without spending your evening at the stove. The baby potatoes roast underneath the poussins and soak up all the pan juices, so everything cooks on a single tray. Plan on one poussin for two people if your guests have a big appetite.

The ingredients

4 people

Butcher

  • Poussins 2

Fruits and vegetables

  • Baby potatoes 1 kg
  • Garlic 6 cloves
  • Thyme 6 sprigs
  • Lemon 1

Pantry

  • Olive oiloften in the pantry 5 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Preheat the oven to 210°C. Cut the poussins along the backbone and flatten them, skin side up.

    Press down firmly on the breastbone so they stay nice and flat.

  2. Rub them with the olive oil, crushed garlic, thyme, paprika, salt, and pepper.

    Slide a bit of garlic under the skin to flavor the meat.

  3. Place the poussins on a baking sheet with the whole baby potatoes.

    Put the potatoes under the meat so they soak up the juices.

  4. Roast, turning the potatoes halfway through cooking. 45 min

    Baste the poussins now and then with the pan juices.

  5. Squeeze the lemon over everything, cut each poussin in half, and serve. 5 min

    Let rest 5 minutes to keep the meat juicy.

Our tips to get it right

  • Pat the poussin skin completely dry with paper towels before rubbing on the oil, it will crisp up better in the oven.
  • Pick baby potatoes of similar size so they all finish cooking at the same time under the meat.
  • If the skin browns too fast toward the end, tent the poussins loosely with foil without stopping the cooking.

The variations

  • Swap the thyme for rosemary, the flavor changes but the technique stays the same.
  • For a version without garlic under the skin, just rub crushed garlic on the surface instead, the flavor will be milder.
  • To save time, ask your butcher to quarter the poussins before cooking, which cuts 10 to 15 minutes off the oven time.

What to serve it with

  • A sharply dressed green salad
  • Steamed green beans
  • A glass of sparkling apple juice

Storage

Roasted poussins keep for 2 days in the refrigerator in a sealed container. You can freeze the cooked meat for up to 1 month. Reheat in the oven at 180°C to keep the skin crispy, rather than in the microwave.

Questions about this dish

How do you spatchcock a poussin yourself?

Cut along the backbone with kitchen shears, remove it, then press down firmly on the breastbone to flatten the bird. Your butcher can also do this for you if you'd rather skip the step.

Can you prep the poussins ahead of time?

You can rub them with oil, garlic, and spices the night before and keep them covered in the fridge. Take them out 30 minutes before cooking so they don't go into the oven cold.

Can you use regular chicken instead of poussins?

Yes, a small spatchcocked chicken works with the same technique, but expect a longer cooking time, around 60 to 70 minutes depending on the weight.

Why tuck garlic under the skin?

Garlic placed directly on the meat flavors it from the inside as it cooks, while garlic rubbed on the skin mostly flavors the outside. Using both together gives a fuller flavor.

How long does it take to make spatchcock poussins with crispy roasted baby potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in spatchcock poussins with crispy roasted baby potatoes?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does spatchcock poussins with crispy roasted baby potatoes cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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