The smallest of chickens, poussin is tender and quick to cook. Each one is a perfect portion size, making them great for dinner parties.


  • 12 spring onions (trimmed)
  • 2 tblsp olive oil
  • 4 oven ready poussins
  • 75 g butter (at room temperature)
  • 8 fresh sage leaves (plus extra to garnish)
  • 2 garlic cloves, thinly sliced
  • 225 g swiss chard (thick stalks removed and roughly chopped)
  • coarse sea salt and freshly ground black pepper


  • Preheat the oven to 180°C (350°F/Gas 4). Arrange the spring onions in a roasting tin.
  • Season generously and toss in half the olive oil until evenly coated.
  • Loosen the skin around the neck of each poussin and push under a little of the butter until evenly spread over the breast, then push a sage leaf down each side so that they are clearly visible.
  • Arrange the poussins on the bed of spring onions and scatter over the garlic. Drizzle over the remaining olive oil and season to taste.
  • Roast for 35 minutes until the poussins are completely tender and golden brown. Leave to rest in a warm place for at least 10 minutes.
  • To serve:
  • Heat the remaining knob of butter in a pan and quickly sauté the chard for a minute or two until wilted.
  • Season to taste and divide among warmed serving plates. Add some of the roasted spring onions to each one and sit a poussin on top.
  • Scatter over the sage leaves to garnish.

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