Roasted poussin with oregano, orange & sherry

Roasted poussin with oregano, orange & sherry

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(6 ratings)

Ready in 45-50 mins


Serves 4
An exotic main with only five ingredients

Nutrition and extra info

Nutrition: per serving

  • kcal549
  • fat38g
  • saturates10g
  • carbs4g
  • sugars0g
  • fibre0g
  • protein45g
  • salt0.67g
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  • 4 poussin
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 4 tbsp medium or dry sherry


  1. Heat oven to 190C/fan 170C/gas 5. Put the poussin in a roasting tin, drizzle with the oil, sprinkle over the oregano and season with some salt and pepper.

  2. Roast for 15 mins, then add the zest from one of the oranges, then squeeze the juice from both. Sprinkle over the birds with the sherry. Return to the oven and roast for a further 20-25 mins.

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Comments, questions and tips

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Francis Au-Yeung
24th Feb, 2019
Tried it but the ingredients portion seems wrong. The product is not salty, can’t taste the orange juice and the taste a bit dull. I tried the cook temperature as suggested. The poussin I bought from sainsbury seems be larger than expected and hence the product is undercooked. Suggest to do it at 220C for at least 45 mins.
7th Apr, 2014
This was delicious. I cooked it for about 55mins but my poussins were quite large. Lovely crispy skin. I reduced the sauce and it was delicious. A very cheap (my poussins were only £2 each) but special meal.
15th Dec, 2012
Undercooked meat, insipid juices... ended up reducing the juices to almost nothing and adding some 'Heston' chicken stock. Poussin has virtually no flavour at all, and this recipe really makes that stand out. Very disappointed, for once.
20th Jan, 2011
This is out-standing, and a very firm favourite ;o)
20th Jan, 2008
This was so easy to prepare and really delicious. After the initial 25mins I put it under the grill for another 5 just to brown it and cook a little more. Was wonderful.
31st Dec, 2007
The flavours were delicious but I had to leave my poussin for a much longer time in the oven otherwise it would have been raw.
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spindoctor's picture
11th Dec, 2018
read the recipe cooking time is 40 mins in total, not 25. take the chicken out of the fridge before cooking so it can reach room temp before putting in the oven. Cooking meat straight from the fridge will add 10-20 mins to the cooking time. You are putting COLD meat into an oven it takes longer to cook!
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