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Oven roasted butterflied coquelet

Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Main Course
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!