Potatoes Hasselback & Coquelet

This dinner arose mainly due to our limited knowledge of the French language and birds in general. When we saw 'coquelet' on sale at the supermarket, we thought it might be some bird we hadn't tasted before. As it turns out, a 'coquelet' is just a young chicken. Oh, well... not catastrophic by any means: Time for some roast chicken.

Since we were going to turn on the oven anyway, we decided we'd want some baked potatoes with the chicken .. not just ordinary baked potatoes, but potatoes hasselback.

potatoes hasselback
- 6 potatoes, peeled, sliced nearly through
- oil
- salt, pepper, paprika
coquelet roast
- 1 'coquelet'
- 1 parsnip, in chunks
- 1 large sunchoke, in chunks
- 0.5 dL white wine
- salt & pepper
- 3 medium onions, quartered
- fresh sage


The peeled, nearly-but-completely-sliced-through potatoes (see pictures for details) were placed in a baking pan, brushed with a little oil and sprinkled with salt, black pepper, and paprika. They were in the oven at 225 C (450 F) for an hour.

The coquelet was stuffed with some of the onion, sunchoke, parsnip, and sage. The skin was rubbed with salt and pepper, and the coquelet was placed in a baking pan on top of a bed of the rest of the vegetables and the wine. It was in the oven at 225 C (450 F) for 45 minutes.

The result was delicious: Crisp skin, cooked through, but nowhere near dried out (I guess this is easier with a smaller bird like this). As an added bonus, there was more meat on it than we expected - I guess it didn't have big bones or anything. Served with a quick salad of lettuce, cherry tomatoes, and roasted peanuts.