A few hours or the day before, mix the marinade ingredients together in a bowl and season with salt and pepper. Put the poussins in a large dish, rub the marinade all over, cover, then chill for at least 3 hours or, ideally, overnight.
When ready to cook, preheat the oven to 220C/200C F/Gas 7.
Transfer the poussins to a baking tray lined with baking parchment and roast for 25-30 minutes until cooked through and the skin is crisp.
Allow the poussins to rest for a few minutes before serving.
Recipes and photographs taken from Life's too Short to Stuff a Mushroom by Prue Leith, photography by Ant Duncan, (Carnival, £25)
