Roasted coquelet with seasonal vegetables

Step 1/6

• oven

Preheat oven to 220C degrees.

Step 2/6

• 4 cloves garlic
• 1 pinch mixed herbs
• 150 g butter
• salt
• pepper

• bowl
• cooking spoon

Mix the room temperature butter with the garlic, herbs, salt and freshly ground pepper.

Step 3/6

• 1 red onion
• 4 carrots
• 4 green asparagus
• 3 potatoes
• 5 Brussels sprouts
• ⅛ cauliflower
• 50 ml olive oil

Wash, peel and roughly chop the vegetables. Mix in a bowl with olive oil and season with salt and freshly ground pepper.

Step 4/6

• 1 Coquelet

• roasting pan

Grease every surface of chicken with the butter mix, place in a sauté pan or roasting pan, and arrange the vegetables all over the sides. Put in the oven and cook for 30-45 minutes, depending on how big if your chicken.

Step 5/6

Baste the chicken halfway through cooking. If the vegetables look dry, add a splash of water to the tray to stop them from burning.

Step 6/6

Bath the coquelet with the juice from the tray and let it rest for 10 minutes.

Enjoy your meal!