This is a traybake, for want of a better word, which requires a bit of prep-mainly chopping-and then all you do is bung it in the oven. Simple yet effective and really full of flavour. You could use chicken portions instead of the poussin and butternut squash in place of sweet potatoes.
- 750g sweet potatoes, scrubbed and cut into thin wedges
- 500g (about 4) mixed peppers, deseeded and cut into chunks
- 6 unpeeled garlic cloves
- 2 sprigs rosemary
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons mild smoked paprika
- 1 ½ teaspoons ground cumin
- 4 poussins
- 100g chorizo, skinned and cut into 3mm thick rounds
- Heat the oven to 200˚c, fan oven 180˚c, mark 6. Place the potato wedges, peppers, garlic and rosemary in a large roasting tin and drizzle with a tablespoon of the olive oil.
- Pour the remaining olive oil into a small bowl and stir in the smoked paprika and cumin. Rub this mixture over the poussins and place them on top of the vegetables. Season with salt and ground black pepper. Roast in the oven for 50 minutes then give the vegetables a quick stir and scatter over the chorizo. Roast for a further 25-30 minutes until the vegetables are soft and slightly charring around the edges and the poussins are cooked through. You can test this by inserting a skewer, for 4-5 seconds, into the centre of the legs. It should feel piping hot to the touch and the juices should run clear. Serve each person with a poussin and a serving of vegetables.