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Lemon roast poussin with spring vegetables


Lemon roast poussin with spring vegetables Recipe

Ingredients:
  • 2 oven-ready poussin
  • 2 garlic cloves , smashed but left whole
  • small bunch thyme
  • 1 lemon , halved (use the zest for the vegetables)
  • 25g butter , softened
  • 1 tbsp olive oil
  • 150g smoked streaky bacon , preferably in one piece, cut into small chunks
  • 150g pearl onions , halved
  • 150ml fresh chicken stock
  • 200g frozen petits pois
  • 1 Baby Gem lettuce , shredded
  • 8 baby courgettes , sliced in half lengthways
  • 200g baby carrots , trimmed, halved on the diagonal if large
  • 10 baby leeks , trimmed
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • zest 1 lemon
  • 8 radishes , halved or quartered if large
Directions:
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