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Roast Poussin With Orzo

Change up your chicken dinners with my easy roast poussin recipe. Incredibly easy to make all in one pot and perfect for date night or an impressive dinner. You can also use Cornish Hens in this recipe!

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 4
Calories: 879 kcal
Course: Main Course
Cuisine: European

Ingredients

  • spring onions , finely sliced
  • Lime wedges to serve
  • grated parmesan to taste
For the poussin
  • 1 tbsp butter
  • 3 banana shallots or one medium onion , finely diced
  • 2 garlic cloves , minced
  • 1 lemon , juice and zest
  • 1 tsp salt
  • 320 g (2 cups) orzo
  • 3 cups chicken stock / broth (from 2 stock cubes)
  • 2 tbsp olive oil
  • 2 poussins or up to 4 (450g / 1 pound each) see notes
  • Salt and pepper to season

Instructions

    Cup of Yum
  1. Preheat the oven to 180°C (350°F). Heat the butter in a large casserole dish. Add the shallots and cook over low heat, stirring, for about five minutes or until slightly softened.
  2. Add in the minced garlic, lemon juice and zest then stir in the orzo, coating it in the butter.
  3. Pour in the chicken broth and bring to a simmer. Place the poussin on top of the orzo and brush with olive oil. Season liberally with salt and pepper and sprinkle with thyme.
  4. Transfer to the oven and roast for about 45 minutes, checking occasionally to see if you need to top the pan with some water. The poussin is cooked when the internal temperature is 75°C (167°F) checked with an instant read thermometer. The juices should run clear.
  5. Rest for 10 minutes. Check the orzo for seasoning, adding salt, pepper and lemon juice, to taste. Sprinkle with chopped spring onions, parmesan and extra lemon zest.
  6. Halve the poussin and serve with the orzo or cook one per person for a more satisfying meal!

Notes

  • Do not rinse the chicken, simply pat dry with paper towels. Make sure to wash your hands, tools and any surfaces when preparing raw poultry.
  • Save the poussin carcasses to use in my chicken carcass soup or to make chicken stock.
  • Orzo absorbs a lot of liquid so make sure to check whether the pan is getting a bit dry while roasting.
  • Allow one poussin (450g/1 pound) per person. If you are using a larger chicken or Cornish hens you can roast two and slice in half to serve.
  • Do not rinse the chicken, simply pat dry with paper towels. Make sure to wash your hands, tools and any surfaces when preparing raw poultry.
  • Save the poussin carcasses to use in my chicken carcass soup or to make chicken stock.
  • Orzo absorbs a lot of liquid so make sure to check whether the pan is getting a bit dry while roasting.

Nutrition Information

Calories 879kcal (44%) Carbohydrates 99g (33%) Protein 41g (82%) Fat 35g (54%) Saturated Fat 9g (45%) Polyunsaturated Fat 9g Monounsaturated Fat 15g Trans Fat 0.1g Cholesterol 31mg (10%) Sodium 42980mg (1791%) Potassium 834mg (24%) Fiber 4g (16%) Sugar 35g (70%) Vitamin A 99IU (2%) Vitamin C 18mg (20%) Calcium 367mg (37%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 879

% Daily Value*

Calories 879kcal 44%
Carbohydrates 99g 33%
Protein 41g 82%
Fat 35g 54%
Saturated Fat 9g 45%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 15g 75%
Trans Fat 0.1g 5%
Cholesterol 31mg 10%
Sodium 42980mg 1791%
Potassium 834mg 18%
Fiber 4g 16%
Sugar 35g 70%
Vitamin A 99IU 2%
Vitamin C 18mg 20%
Calcium 367mg 37%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.