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Roasted Garlic Poussin with Peppers and Sauce Vierge

Pan-seared poussin roasted with garlic, served alongside sautéed peppers and a warm basil-infused lemon herb sauce.

HealthyDinnerLow CarbPoussinSauce Vierge

Estimated Nutrition

Per Serving Total
Calories 1385.4 kcals 1385.4 kcals
Carbohydrates 8.6 grams 8.6 grams
Fat 132.8 grams 132.8 grams
Protein 42.1 grams 42.1 grams
Cook Time
25 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
30
ml
Lemon Juice
Meat
0.5
piece
Poussin
split in half
NutsSeeds
3
clove
Garlic
skin-on and squashed
1
to taste
Salt
1
to taste
Black Pepper
freshly ground
1
clove
Garlic
finely chopped for the sauce
6
leaf
Basil
fresh and torn
OilsFats
15
ml
Olive Oil
for the poussin
30
ml
Olive Oil
for the peppers
90
ml
Olive Oil
for the sauce vierge
Vegetables
0.5
piece
Red Pepper
chopped
25
g
Kalamata Olives
stones removed

Steps

  • Preheat the oven to 180°C.
  • Heat 15ml olive oil in an ovenproof pan and add the poussin and squashed garlic.
  • Fry the poussin for 4 to 6 minutes until golden-brown while turning frequently.
  • Season with salt and pepper and roast in the oven for 12 to 15 minutes.
  • Heat 30ml olive oil in a frying pan and sauté the peppers and olives for 6 to 7 minutes.
  • Gently warm 90ml oil, lemon juice, and chopped garlic in a small pan.
  • Remove the sauce from the heat and stir in the torn basil leaves.
  • Serve the poussin and peppers drizzled with the warm sauce vierge.