- 2 Poussins
- 2 heaped tbsp honey
- 50ml red wine vinegar
- 2 1/2 tbsp olive oil
- zest of 1/2 a lemon
- 1 clove of garlic, crushed
- fresh thyme sprigs
- salt and ground black pepper for seasoning
Preheat the oven to 220C (or 200C 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 pepper.
Add the Poussin and rub in the sauce. Allow to marinate, breast side down, for at least 30 minutes.
Place in a baking tray (breast up), pour over the marinade, season with salt and drizzle with olive oil.
Roast in the oven for 25-30 minutes. Transfer to a serving plate and keep warm.
While resting the Poussin, reduce the sauce, in the pan or in a saucepan, over medium heat.
To serve: Pour some of the sauce over the Poussin and serve.