Lemon roast poussin with spring vegetables - Good Food Middle East

Ingredients

• 2 oven-ready poussin
• 2 garlic cloves, smashed but left whole
• small bunch thyme
• 1 lemon, halved (use the zest for the vegetables)
• 25g butter, softened
• 1 tbsp olive oil
• 150g smoked streaky bacon, preferably in one piece, cut into small chunks
• 150g pearl onions, halved
• 150ml fresh chicken stock
• 200g frozen petits pois
• 1 Baby Gem lettuce, shredded
• 8 baby courgettes, sliced in half lengthways
• 200g baby carrots, trimmed, halved on the diagonal if large
• 10 baby leeks, trimmed
• 1 tsp balsamic vinegar
• zest 1 lemon
• 8 radishes, halved or quartered if large