Roasted Whole Squab with Yukon Potatoes and Radishes

Juicy roast squab and salty potatoes combine for a hearty satisfying meal.

Squab:
6 King Cal Whole Squab

Seasoning:
1 tsp. ground marjoram
1 tsp. ground garlic powder
3 Tbsp. sea salt

Sides:
2 lbs baby Yukon Gold potatoes
1 Tbsp. extra-virgin olive oil
1 tsp. ground thyme
1 bunch radishes (stems off), washed and sliced thin

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Toss baby potatoes with 1 Tbsp. olive oil, thyme, and salt. Spread in an even layer on a baking sheet. Roast for 30-35 minutes until tender.

Combine the marjoram, garlic powder and salt in a mixing bowl and make sure they are thoroughly combined.

Rinse and pat the squab dry.

Lightly rub squab with olive oil and seasoning mix.

Place squab breast side up in a shallow ovenproof dish.

Roast squab in the oven uncovered for 20-30 minutes or until squab reaches 145°F. Remove from the oven and let rest for 5 minutes.

Serve warm with roasted potatoes and sliced radishes

Makes 6 servings.