Pan-Roasted Poussin with New Potatoes and Māche
2 (1- to 1-1/2-pound) poussin (very small chickens) or 4 small bone-in chicken breast halves (8 to 10 ounces each)
2 tablespoons butter, softened
1 tablespoon ground black pepper
2 to 3 teaspoons sea salt, divided
1/2 medium lemon
2 tablespoons extra-virgin olive oil, divided
1 pound tiny new or fingerling potatoes, scrubbed
4 ounces māche or other tender, baby spring lettuce
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
Sea salt and ground black pepper to taste
Rinse chicken body cavities or chicken breast halves. Pat dry with paper towels; set aside. In small bowl combine softened butter, 1 tablespoon black pepper, and 1 to 2 teaspoons sea salt. Rub butter mixture onto chickens or chicken breast halves and under chicken skin, if possible. Tie legs to tail. Twist wing tips under back. Squeeze lemon over chickens. Set chickens aside.
Preheat oven to 400°F. Heat 1 tablespoon olive oil in roasting pan over medium-high heat. Add chickens to hot oil in roasting pan; cook on all sides until golden brown, about 10 minutes. Remove roasting pan from heat. Make sure chickens are on their backs (or bone-side down for chicken breast halves) in roasting pan.
In medium bowl, toss potatoes with remaining 1 tablespoon olive oil and remaining 1 teaspoon sea salt. Add potatoes to roasting pan with chickens.
Place roasting pan in oven. Roast, uncovered, about 30 minutes or until chickens are no longer pink (165°F).
Meanwhile, toss together the māche, 1 tablespoon extra-virgin olive oil, and red wine vinegar. Season to taste with salt and pepper.
Cut chickens in half and serve with potatoes and salad. Makes 4 servings.