Zubereitung

1. 1

   Preheat the oven to 200 °C, top and bottom heat.

2. 2

   Mix the soft butter or margarine with the thyme, the grated zest of the unwaxed lemon and a little salt to make a herb butter. Then squeeze the lemon.

3. 3

   Pat the poussins dry and carefully loosen the skin over the breasts with your fingers. Spread the herb butter underneath and over the outside of the skin, season the birds with salt and pepper and drizzle them with the lemon juice.

4. 4

   Wash and halve the potatoes, cut the red onions into wedges and crush the garlic. Toss everything with the rapeseed oil on a deep baking tray and salt it lightly.

5. 5

   Set the poussins breast side up on the vegetables and pour the chicken stock in at the edge of the tray.

6. 6

   Slide the tray onto the middle shelf and roast the birds until golden brown, basting them once with the roasting juices.

7. 7

   At the thickest point the temperature should have reached 75 °C and the juices should run clear. Leave the birds to rest before serving.