Grilled lemon spring chicken with potatoes and salad

Ingredients

For 1 serving

• Cornish hen180 g
• Lemon1
• Potatoes150 g
• Mixed salad greens80 g
• Extra virgin olive oil8 g
• Rosemaryto taste
• Garlic1 clove
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. If the poussin isn't already spatchcocked, cut along the backbone with poultry shears and flatten it by pressing on the breast. Put it on a plate with the lemon juice, the peeled and crushed garlic, the rosemary and black pepper and leave to marinate for 20 minutes, turning halfway.
2. Meanwhile wash and peel the potatoes and cut them into slices about 1 cm thick; put them in cold water, bring to the boil, salt and cook for 8 minutes, until almost tender; drain and pat dry.
3. Heat a grill or griddle pan over medium heat. Lift the poussin out of the marinade, salt it and cook it skin side first, pressed under a weight (a small pan filled with water), for 12 minutes per side, until golden and, when the thigh is pierced with a skewer, the juices run clear.
4. When you take it off, grill the potato slices for 3 minutes per side, until they have golden grill marks; salt them.
5. Wash the mixed salad leaves, dress them with the oil and salt and serve with the poussin and potatoes.