Spatchcocked devilled poussin with roast potatoes and salad

Ingredients

For 1 serving

• Cornish hen180 g
• Chili pepperto taste
• Lemon juice15 ml
• Potatoes180 g
• Mixed salad greens80 g
• Rosemaryto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Method

1. Preheat a conventional oven to 200 °C. Peel the potatoes, cut them into wedges, toss them on a baking tray with half the oil, the rosemary and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
2. Meanwhile spatchcock the poussin: cut along the backbone with kitchen scissors, open it out and press down firmly on the breast with the palm of your hand so it cooks evenly.
3. Put it on a plate with the lemon juice, chilli, salt and black pepper, rub it in well and leave to marinate for 10 minutes.
4. Heat a griddle or cast-iron pan over medium heat until hot, lay the poussin skin side down and weigh it down (a pan filled with water on top of a sheet of baking paper).
5. Cook for 12 minutes per side over medium heat, until the skin is dark and crisp and the juices run clear when pierced near the thigh bone.
6. Meanwhile wash and dry the mixed salad and dress it with the remaining oil and a pinch of salt; serve it with the poussin and potatoes.