A great lunch choice that brings a lemony zing to the mix. Also known as “poussin” or “coquelet de Bretagne“, this small chicken is definitely good material, it cooks fast and fits most of the oven trays.
This recipe of oven roasted coquelet is one of my favorites as it requires minimum effort. Just throw everything in the tray and leave the oven do the job.
Oven roasted butterflied coquelet
Servings: 2
Equipment
- Kitchen shears
Ingredients
- 1 coquelet
- 5 large potatoes
- 2 garlic heads
- 4 fresh rosemary stems small
- ½ lemon sliced
- salt, pepper, sweet paprika to taste
- 2 tbsp olive oil
- 250 ml chicken stock
Instructions
Butterflying
- Wash the coquelet and dry with paper towels.
- Put the coquelet with the breast side down the cutting board.
- Use a pair of kitchen shears to cut the backbone out by run the shears up each side of the spine, starting from the tail up.
- Turn the coquelet with the breast side up and press the breast down firmly with your hands to flatten it. You should hear the breastbone crack, that's your cue that you got it.
Seasoning
- Take a small bowl and add the olive oil, salt, pepper and paprika, then mix thoroughly.Rub the chiken with half of the mix inside-out (focus on the outside, of course).
- Wash and drain the potatoes and the garlic heads. Cut the potatoes in quarters lengthwise (skin-on) and the garlic in halves width-wise (skin-on).
- Rub the potatoes with the remaining seasoning mix and add to a tray.
- Add the garlic halves, lemon slices and rosemary stems to the tray.
- Gently pour the chicken stock to the tray while being careful not to wash away the seasoning from the potatoes.
- Lay the coquelet on top of everything.
Oven
- Insert the tray in the preheated oven at 180°C.
- Cook for 1 hour and 15 minutes.
- Enjoy!
