INGREDIENTS:
 rosemary, chopped to make 1 tbsp
fennel seeds, 1 tsp
olive oil
garlic 2, finely chopped
lemon, 2 zested and juiced
poussins, 3 spatchcocked
parsley, a large bunch, chopped
salad leaves to serve
 Brilliant wine match
Posh it's not, but La Difference Viognier Muscat 2006, Vin de Pays des Cotes Catalanes (£4.99, widely available), shows off the aromatic appeal of the two grapes from which it's made.
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PREPARATION:
1. Mix together the rosemary, fennel seeds, 3 tbsp olive oil, 1/2 the garlic, the lemon juice and 1/2 the zest. Season. Put the poussins in a large shallow glass dish or zip plastic bags and pour the marinade over. Marinate for at least 1 hour or preferably overnight in the fridge.
2. Heat the barbecue. Pat the poussins dry, drizzle with oil and season again. Put skin-side down on the barbecue. Wrap up 2 bricks in foil or use a heavy iron frying pan and weigh the poussins down for 15 minutes. Turn over and grill for 10 minutes with the bricks on the other side.
3. Meanwhile, make the gremolata by mixing the remaining lemon zest, garlic clove and the parsley. Sprinkle it over the chicken and serve with a green salad.
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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