Baked Poussins with Lemon Garlic

Peel the garlic and press the olive oil (1) through a press, add the lemon zest and season strongly with salt and freshly ground pepper. Brush poussins with this garlic-lemon marinade, drizzle the remaining marinade into the belly cavities. Cover and refrigerate for two to three hours.

Preheat the oven to 210 °C.

In the meantime, remove the skin from the potatoes, cut them in half lengthwise and mix with the olive oil (2). Place on the baking tray with the rosemary sprigs, season with salt and season with pepper. Place in the oven on the second rack from the bottom.

Wipe the garlic from the poussins. After ten min, turn the potatoes to the other side and place the poussins on the baking sheet. Bake in the oven for thirty-five to forty-five min until golden.

Remove the poussins from the oven.

Drain and chop the tomatoes and spread evenly over the potatoes. Turn on the oven broiler and grill the potatoes for one minute on the second rack from the top. Place the poussins on the potatoes and garnish with basil.

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