Spatchcock the poussin by laying it breast down on board and using a heavy knife or kitchen shears to cut along both sides of the backdown. Lay breast side up in a cast iron dish. You can lay this on top of a lemon for added flavour and taste if preferred.
Season the poussin with salt & pepper and a little lemon juice. Cover loosely with foil. Wash hands.
Place the cast iron dish into the outdoor oven at around 180 - 200 degrees C for around 25 minutes.
After around 25 minutes remove the foil cover and return back to the outdoor oven for a further 10 minutes. Place some on the vine cherry tomatoes on the cast iron dish if liked at this point.
Once the poussin has been cooking for around 35 minutes in total, remove from the oven and insert a sharp knife to check that the juices are running clearly. If they are not clear, return to the oven for a further 5 minutes before checking again. When the juices run clear, the poussin is cooked.
Salt and pepper to season
1 lemon (optional)
12 on the vine cherry tomatoes (optional)