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Pan-roasted Poussin with Lemon and Garlic

Serves 2


2 poussins

  • Marinade
  • 1/2 cup extra virgin olive oil
  • 12 unpeeled garlic cloves
  • 1 small bunch of thyme, separated
  • 2 organic lemons, sliced 1/2-inch-thick cross-wise


Combine marinade ingredients.
Butterfly the poussins.
Marinade the poussin in a non-reactive pan 12 to 24 hours in refrigerator.
Preheat oven to 500° F.

  1. Remove the chicken from the marinade (reserve lemons, garlic and thyme), and season the chicken generously with salt and pepper.
  2. Heat a cast iron pan large enough to hold the poussins comfortably, and brown the chicken quickly on both sides.
  3. Place the pan in 500 oven and roast until a thermometer registers 160° F at the thickest part of the breast.
  4. About 20 minutes into the cooking, add reserved garlic cloves, lemon slices and thyme.
  5. Remove chicken from oven and place on a platter to rest while you deglaze the pan with 1/2 cup of brown chicken stock. Let boil until the liquid is reduced by half and serve over poussins.

Garnish with thyme, caramelized garlic and lemon slices.
Serve immediately.

Hudson Valley Restaurant Week is back this April 8-21!