Photo: Jennifer Soo
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Ingredients
- 800g potatoes (sebago or russet burbank)
- 1 onion, finely sliced
- 3 tbsp olive oil
- Sea salt and pepper
- 1 tsp dried oregano
- 1 tbsp thyme sprigs
- 300ml water (or half water, half white wine)
- 4 poussins, about 450g each
Method
Preheat the oven to 220C. Peel the potatoes and cut into chips. Toss the potato and onion with the olive oil, salt and pepper and arrange in a large, oiled roasting dish. Scatter with oregano and thyme. Add water and bake for 30 minutes.
Cut the chickens cleanly down one side of the backbone, then through the breast to halve each bird. Rub the skin with a little extra olive oil and place cut-side down among the chips.
Roast for a further 40 mins, moving the potatoes around occasionally to prevent sticking, until the chicken skin is crisp and the potatoes are golden and tender. Season well, scatter with a little fresh thyme and serve.
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