Roast whole poussin with crisp golden skin, garlic, thyme and lemon

Roast poultry

Roast Poussin with Garlic, Thyme and Lemon

Published 12 October 2026 · Updated 12 October 2026

Roast poussin is a small bird with crisp skin, tender meat and plenty of savoury pan juices. Garlic, thyme and lemon keep the flavour bright while a hot oven gives the skin proper colour. Not kitchen tested by The Black Farmer.
Serves 2
Prep 15 min
Cook 40 min
Total 65 min

Ingredients

  • Poussin, Whole (x1)

    Poussin, whole

    1 whole poussin

    Remove from packaging and pat dry; check the cavity is clear

    £10.20

Adds 1 items across 1 products — £10.20 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Unsalted butter — 25g, softened
  • Garlic — 2 cloves, lightly crushed
  • Fresh thyme — 6 sprigs
  • Lemon — 1, halved
  • Fine salt — 1/2 tsp
  • Black pepper — 1/4 tsp, freshly ground
  • Water — 100ml, for the roasting tin

Method

Heat the oven and prepare the bird

Heat the oven to 200°C fan / 220°C conventional / Gas 7. Put the poussin breast-side up in a small roasting tin. Pat the skin dry, then rub it all over with the softened butter, salt and pepper.

Season the cavity

Put the crushed garlic, four thyme sprigs and half the lemon into the cavity. Squeeze the remaining lemon half over the skin and place it in the tin. Pour the water around, not over, the bird.

Roast until safely cooked

Roast for 35–40 minutes, basting once halfway through if the skin is colouring quickly. Check the thickest part of the leg without touching bone: the meat must be steaming hot throughout, with no pink meat and clear juices. If using a thermometer, use a supported safe combination such as 70°C held for 2 minutes. Add the remaining thyme for the final five minutes.

Rest and serve

Transfer the poussin to a board, cover loosely with foil and rest for 10 minutes. Halve through the breast or carve into portions, then spoon over the lemony pan juices and serve immediately.

Serving Suggestion

Serve half a poussin per person with roast potatoes, buttered greens and the lemony pan juices spooned over the top.

Frequently Asked Questions

How long does a whole poussin take to roast?

Allow 35–40 minutes in a 200°C fan oven, then rest for 10 minutes. Start checking at 35 minutes because bird size and oven performance vary.

How do I know poussin is cooked?

The thickest part of the leg should be steaming hot throughout, with no pink meat and clear juices. A thermometer should be inserted into the thickest part without touching bone; 70°C held for 2 minutes is a supported safe combination.

Should I rest roast poussin?

Yes. A ten-minute loose-foil rest lets the juices settle and makes the small bird easier to halve or carve without drying the meat.

What can I serve with roast poussin?

Roast potatoes, buttered greens and the lemon-garlic pan juices make a balanced plate. Add a sharp dressed salad if you want something lighter.