Rotisserie Poussin with Roasted Potatoes

There's something wonderfully theatrical about a rotisserie — the slow, steady rotation, the crackling skin, the smell drifting across the garden. These rotisserie poussins (the UK name for what Americans call Cornish game hens) are the perfect showcase for your spit. Compact, flavourful, and faster to cook than a whole chicken, they spin beautifully and come off the rotisserie with gloriously crispy skin and juicy meat throughout. Roasted potatoes cooked in the drip tray underneath catch all those lovely juices for an almost effortless side dish.

Ingredients

For the poussins

• 2 poussins (approximately 450–500g each)
• 3 tablespoons (45ml) olive oil
• 4 cloves garlic, minced
• 1 tablespoon (15ml) fresh thyme leaves (or 1 teaspoon dried)
• 1 tablespoon (15ml) fresh rosemary, finely chopped (or 1 teaspoon dried)
• 1 teaspoon smoked paprika
• 1 teaspoon fine salt
• ½ teaspoon freshly ground black pepper
• 1 lemon, halved

For the roasted potatoes

• 600g waxy potatoes (such as Charlotte or Maris Peer), halved
• 2 tablespoons (30ml) olive oil
• Salt and freshly ground black pepper
• A few sprigs of fresh rosemary

Method

1. Pat the poussins dry with kitchen paper — this is the key to crispy skin, so don't skip it.
2. Mix together the olive oil, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper to form a paste. Rub this all over both birds, getting under the skin on the breasts where you can. Squeeze the lemon juice over, then push the squeezed halves into the cavities. Leave to marinate in the fridge for at least 1 hour, or overnight for best results.
3. Remove the poussins from the fridge 30 minutes before cooking to take the chill off.
4. Set up your rotisserie. Preheat your grill for indirect heat, aiming for a grill temperature of around 180–190°C.
5. Truss each poussin tightly with butcher's twine — tuck the wings behind the back and tie the legs together. Loose flapping wings will cook unevenly and can catch. Thread both birds onto the rotisserie spit, securing them firmly with the forks so they sit balanced and won't shift during cooking.
6. Toss the potatoes with olive oil, a generous pinch of salt, pepper, and the rosemary sprigs. Place them in a drip tray or roasting pan directly beneath the birds on the grill grate — they'll catch all the dripping juices and roast beautifully underneath the spinning birds.
7. Set the rotisserie motor running and close the lid. Cook for 45–55 minutes, checking the potatoes halfway through and giving them a stir.
8. The poussins are ready when the thickest part of the thigh registers 72–73°C on an instant-read thermometer. Remove from the heat, tent loosely with aluminium foil, and rest for 5–8 minutes — carryover heat will bring them up to the safe 75°C throughout while keeping the meat perfectly juicy.
9. Carefully remove the birds from the spit (the metal will be very hot — use heavy gloves). Serve each poussin whole alongside the roasted potatoes, with any remaining pan juices spooned over the top.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.