Oven roasted corn-fed spring chicken

Oven roasted corn-fed spring chicken
Imprimer la recette
Servings Prep Time
2 people 5 min
Cook Time
45 min
Servings Prep Time
2 people 5 min
Cook Time
45 min
Oven roasted corn-fed spring chicken
Imprimer la recette
Servings Prep Time
2 people 5 min
Cook Time
45 min
Servings Prep Time
2 people 5 min
Cook Time
45 min
Ingredients
  • 1 Marie Hot corn fed spring chicken (approx 500-600g)
  • Salt and pepper
  • olive oil
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 2 cloves of garlic or 1 onion
Servings: people
Ma recette
Preparation :
  1. Cut 2 garlic cloves (or the onion) in half and place inside the cockerel with the thyme and rosemary. Season inside with salt and pepper. Baste the spring chicken with olive oil, and then season the skin with salt and pepper (so that the seasoning remains on the skin).
  2. To maximize the tenderness of the meat, place the spring chicken in a non-preheated oven, and then bring the temperature to 200° C and cook for 35- 40 minutes (7 min per 100g). To obtain juices after cooking, baste occasionally with cold water. If the skin browns too quickly, lower the temperature.
  3. Serve hot with sautéed potatoes.
My tips :
  1. For a nice crispy skin: Position the spring chicken on one side and cook for 10 minutes, before turning over and cooking on the other side for a further 10 minutes. Finish cooking with the spring chicken positioned on its back, basting frequently. The hot fat poured over the skin will make it crispy. Check for doneness: To check for doneness, insert a small sharp knife at the junction of the bone located between the drumstick and thigh fat. If the juices run clear, and not pink, the poultry is cooked.
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