Roasted Coquelets (Small Chickens) with Garlic, Lemon & Thyme
By Nicole
Small chickens rubbed with lemon, thyme and garlic butter under the skin, roasted with shallot and white wine and basted in their own juices until golden.
- Servings: 2
- Prep time: 20 min
- Cook time: 55 min
- Total time: 75 min
Ingredients
- 2 small chickens (coquelets or corn-fed chickens)
- 3 tbsp butter (softened)
- 2 tbsp olive oil
- 4 garlic cloves (crushed)
- 1 lemon (zest + halves)
- 4–5 sprigs fresh thyme
- salt & freshly ground black pepper
- 100 ml white wine (optional but recommended)
- 1 shallot (finely chopped)
Instructions
- Preheat the oven to 200°C. Prepare the chickens: Pat them dry with paper towels. Season inside and outside with salt and pepper. Make the butter mixture: Combine the softened butter with lemon zest, some thyme, garlic, salt, and pepper. Rub this compound butter under the skin and all over the chickens. Stuff the chickens: Place half a lemon and a few thyme sprigs inside the cavity of each bird. Arrange in a roasting dish: Place the chickens in a baking dish. Drizzle with olive oil. Scatter the chopped shallot around and pour in the white wine (if using).
- Roast for about 45–55 minutes, depending on their size. Baste with the pan juices a couple of times during cooking. Allow the chickens to rest for 5–10 minutes before carving and serving.
- Serving suggestions: Pair with roasted potatoes or potato gratin, buttered green beans, and a glass of dry white wine (such as Chardonnay or Chablis).
- Tips: For an even more French profile, blend a touch of Dijon mustard into the butter, or drizzle a little honey over the chickens during the final 10 minutes of roasting for a caramelized glaze. You can also elevate the dish with a rich cream sauce or sautéed mushrooms (à la Normande).