Balsamic pot-roast poussin recipe | Sainsbury`s Magazine

Ingredients

• 150ml chicken stock (made using ½ stock cube)
• 100ml balsamic vinegar
• 2 tbsp honey
• 1 tsp Dijon mustard
• juice of ½ orange
• 4 sprigs of thyme
• 1 x 500g poussin
• 400g baby potatoes, halved or quartered if large
• 2 carrots, peeled and cut into thick slices
• 2 echalion shallots, quartered
• 1 garlic bulb, halved
• 2 tbsp olive oil