Roasted coquelet with seasonal vegetables
oven, bowl, cooking spoon, roasting pan
Preheat oven to 220C degrees.
- 4 cloves garlic
- 1 pinch mixed herbs
- 150 g butter
- cooking spoon
Mix the room temperature butter with the garlic, herbs, salt and freshly ground pepper.
- 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.
- 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.
Baste the chicken halfway through cooking. If the vegetables look dry, add a splash of water to the tray to stop them from burning.
Bath the coquelet with the juice from the tray and let it rest for 10 minutes.