I’ve always wanted to cook one of those little perfect chickens I saw on TV or in my favorite cookbooks. But never tried since I was usually opting for a solution that would keep our bellies (my husband and mine) full. And those little small guys don’t weigh more than 450 g usually. But what can I tell? Weekend time seems to be the perfect timeframe to try something new, so I ended up preparing the roasted chicken described below.
Oven roasted coquelet
Servings: 2
Ingredients
- 1 coquelet ~400 g
- 20 g low fat butter 40% fat
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 tsp garlic powder
- salt to taste
- juice from a lemon
Instructions
- Start the oven to preheat at 175C.
- Melt the butter in a small bowl by microwaving it for 1 minute.
- Mix the melted butter with the spices and the lemon juice.
- Wash the chicken and dry it out in paper towels. Make sure that the inside is also washed and dried.
- Massage the chicken with the butter-spices mix inside and out.
- Lay a waxed paper layer on a shallow baking tray. Add a metallic cooling rack on top of the baking paper, then set the chicken in the middle of it and insert the tray into the oven.
- Cook in the oven for 1hr and 15 minutes at 175C.
- Take out the tray and leave the chicken to rest for 10 minutes before serving.
