Spatchcocked Lemon, Garlic and Herb Poussin from Life's Too Short to Stuff a Mushroom by Prue Leith
For me, a spatchcock chicken is so much more of a treat than a plain roast one. I suppose it’s because all the skin gets crisped up and brown, not just the top. I spatchcock chickens when I want...
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Cooking tools:
- Kitchen shears
- Grill
- Mixing bowl
Ingredients
- 2 tsp chopped thyme
- 4 tbsp olive oil
- salt
- black pepper
- 8 garlic cloves, crushed
- zest and juice of 1 lemon
- 1 tbsp clear honey
- 2 tbsp Dijon mustard
- 4 one-portion poussins
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