Thyme roast spring chicken with seasonal vegetables

Ingredients

For 1 serving

• Cornish hen170 g
• Thymeto taste
• Zucchini120 g
• Bell peppers100 g
• Red onion50 g
• Potatoes120 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Pat the poussin dry with kitchen paper and rub it with the thyme, salt, pepper and half the oil.
2. Wash the vegetables and cut the courgettes into rounds about 1.5 cm thick, the peppers into deseeded strips, the red onion into wedges and the peeled potatoes into cubes of about 2 cm.
3. In a roasting tin toss the vegetables with the remaining oil and a pinch of salt and set the poussin in the middle.
4. Roast for 45 minutes, turning the vegetables halfway, until the poussin skin is golden and crisp, the thigh runs clear when pierced and the potatoes are tender.
5. Serve the poussin hot with the vegetables and their juices.