Honey-glazed roasted poussin

Honey-glazed roasted poussin
Honey-glazed roasted poussin Photo: Marina Oliphant

A poussin is a young chicken that weighs about 350g. They are especially tender and juicy and cook in just half an hour. Also, you get the whole chicken to yourself!


2 poussins

2 heaped tbsp honey

50ml red wine vinegar

2 1/2 tbsp olive oil

zest of 1/2 a lemon

1 garlic clove, crushed

few sprigs fresh thyme

salt and pepper


Preheat oven to 220C (or 200C if fan-forced). Wash the poussin in cold water inside and out and pat dry. In a large bowl, combine the honey, vinegar, oil, lemon zest, garlic, thyme and plenty of ground black pepper. Add the poussin and rub in the sauce. Allow to marinate, breast side down, for 30 minutes.

Place in a baking tray (breast up), pour over the marinade, season with salt and drizzle with a little olive oil. Roast in the oven for 25-30 minutes. Remove to a serving plate and keep warm while you reduce the sauce a little, in the pan or in a saucepan, over medium heat.

To serve 

Pour some of the sauce over the poussin and serve.