- 1 spatchcocked poussin
- 1 tbsp olive oil
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh rosemary
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 3 handfuls spinach
- 200g/7oz cherry tomatoes
- 1 tbsp olive oil
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- Thread two skewers across the poussin to hold it flat. Heat a griddle pan until smoking, place the poussin into the pan and cook for 6-7 minutes on each side, or until beginning to brown all over.
- Sprinkle over the herbs and season with salt and freshly ground black pepper.
- Place the poussin onto a baking sheet, transfer to the oven and bake for 12-14 minutes, or until golden-brown and completely cooked through. (The juices should run clear when the poussin is pierced at the thickest point of the leg with a skewer.)
- For the spinach, heat the oil in a frying pan, add the garlic and spinach to the pan and cook for 3-4 minutes, until the spinach has wilted.
- For the roasted tomatoes, place the tomatoes onto a baking sheet, drizzle with oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 6-8 minutes.
- To serve, place the poussin onto a plate with the spinach and roasted tomatoes.