Spatchcocking a poussin sounds more complicated than it is. With a decent pair of poultry shears, removing the backbone takes thirty seconds — then flatten the bird with the palm of your hand and you're done. What you have is a small bird that will roast flat, crisp up evenly, and be on the table in under forty minutes. Mid-February at Casa Adora, clear skies and surprisingly warm for the time of year. This seemed about right.

A NOTE ON POUSSIN

Poussin is simply a young chicken — typically around 400–500g — and it cooks faster and more evenly than a full-sized bird. In Spain it is sold as poussin in larger supermarkets. Mercadona sells them in packs of two — one bird per person, a relaxed meal for two with very little effort. The smaller size means even at 200°C, thirty-five minutes is all it needs.

INGREDIENTS

• 1 poussin, spatchcocked
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• Pinch of sea salt
• Freshly ground black pepper

How to Make Roast Spatchcock Poussin

1. Preheat the oven to 200°C.
2. Using poultry shears, cut along either side of the backbone and remove it. Flatten the bird firmly with the palm of your hand.
3. Mix the olive oil with the paprika, garlic powder, salt and black pepper. Rub all over the poussin.
4. Place skin side up on a baking tray and roast for 35 minutes until the skin is golden and crispy.
5. Rest the bird while you make a salad of your choice.

No fuss, no complexity — just a properly roasted spatchcock poussin with crispy skin and tender meat. The flat shape means even cooking throughout, which is harder to guarantee with a whole bird. If you enjoy cooking poussin, try the garlic stuffed poussin with tomato sauce — a different approach, equally simple.

FOOTNOTE

This roast spatchcock poussin recipe is part of the Chicken Recipes hub — a complete collection of chicken and poultry recipes from Casa Adora and the road. Wonky photos, proper food, genuine adventures – The Flexible Chef.