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1. Mix together the rosemary, fennel seeds, 3 tbsp olive oil, half the garlic, the lemon juice and half the zest. Season. Put the poussins in a large shallow glass dish or zip plastic bags and pour the marinade over. Marinate for at least 1 hour or preferably overnight in the fridge.
2. Heat the barbecue. Pat the poussins dry, drizzle with oil and season again. Put skin-side down on the barbecue. Wrap up 2 bricks in foil or use a heavy iron frying pan and weigh the poussins down for 15 minutes. Turn over and grill for 10 minutes with the bricks on the other side.
3. Meanwhile, make the gremolata by mixing the remaining lemon zest, garlic clove and the parsley. Sprinkle it over the chicken and serve with a green salad.

291 kcalories, protein 25.2g, carbohydrate 0.4g, fat 21 g, saturated fat 5.4g, fibre 0.2g, salt 0.23 g

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Ingredients

• 1 tbsp chopped rosemary
• 1 tsp fennel seeds
• olive oil
• 2 garlic , finely chopped
• 2 lemons , zested and juiced
• 3 poussin , spatchcocked
• a large bunch parsley , chopped
• salad leaves to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 50 minutes, plus marinating

Ingredients

• 1 tbsp chopped rosemary
• 1 tsp fennel seeds
• olive oil
• 2 garlic , finely chopped
• 2 lemons , zested and juiced
• 3 poussin , spatchcocked
• a large bunch parsley , chopped
• salad leaves to serve

291 kcalories, protein 25.2g, carbohydrate 0.4g, fat 21 g, saturated fat 5.4g, fibre 0.2g, salt 0.23 g

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