Roasted coquelet with seasonal vegetables

Roasted coquelet with seasonal vegetables

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"You can use any of your favorite vegetables. I usually roast red onions, carrots, asparagus, potatoes, Brussels sprouts, and cauliflower."

Difficulty

Medium 👍
15
min.
Preparation
45
min.
Baking
10
min.
Resting

Ingredients

Servings2
1
Coquelet
1
red onion
4
carrots
4
green asparagus
3
potatoes
5
Brussels sprouts
cauliflower
4 cloves
garlic
1 pinch
mixed herbs
150 g
butter
50 ml
olive oil
salt
pepper

Utensils

oven, bowl, cooking spoon, roasting pan

  • 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
    • 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.

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