Roasted coquelet with seasonal vegetables

Too few ratings

Difficulty

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

Ingredients

Servings:-2+
Coquelet
red onion
carrots
green asparagus
potatoes
Brussels sprouts
⅛ 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

    • red onion
    • carrots
    • green asparagus
    • potatoes
    • 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

    • 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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