Or baby chicken to you and me :-)
For this little baby I created a marinade of lemon zest, thyme and olive oil. I pounding the lemon and thyme in a pestle and mortar then added a little olive oil, when it came to cook the chicken I squeezed the lemon/thyme mixture over it, then seasoned in and covered the whole thing in parma ham. I baked it in the oven for 50 mins, while occasionally basting it, I also took off the parma ham when it was crispy and allowed the poussin to brown for the last 20 minutes.
I served it with boiled new potatoes and a buttery, thymey, lemony, olive oily and white whiney sauce. :-)