We’ve got a lot in store today – for starters I have a delicious, deceptively easy, restaurant worthy dinner you can pull off on a weeknight and secondly an awesome giveaway put together by myself and a few blogging friends for some gorgeous cookware.
Ready to get going? I am.
Petit Poulet are you wondering what in the world is this mystery chicken? More or less it’s a fancy term for Cornish game hens. A few weeks ago I was going through the sale items on Fresh Direct and up pops some petit poulets. Immediately I knew I needed to have these adorable little hens. I couldn’t remember the last time I had made a Cornish hen but it was something I grew up eating and suddenly was overcome with a nostalgic feeling. Perhaps that rush to buy it was partly nostalgic and partly because I was floating a roasted chicken/roasted potato recipe in my mind to be made with Meyer lemons.
So the great thing about petit poulet is that because of their size they roast up in about 35 minutes, with the addition of some colorful root vegetables to prop up my poulet the total cooking time comes to an hour. Yeah I know for some of you that have hungry kids to feed that might be a lot of time. For the two of us, one hour start to finish is a good night. Plus it’s a one pot dish, hardly any clean up after! Just make use of whatever vegetables you have hanging around. For me, it was some carrots, beets and potatoes that I quartered and started to roast up while I prepared my poulet.
A rub of meyer lemon zest, fresh thyme and butter gives it tons of flavor, plus extra meyer lemons stuffed inside the cavity. The only downside is that I wish the skin crisped up a little more but I didn’t want to risk overcooking the meat. If your broiler is large enough (mine sadly is not) you can always the poulet under there for a few minutes to crisp things up.
How about we talk about this giveaway? Are you familiar with Dansk Cookware? It is absolutely gorgeous and they are known for the vintage style look and the casserole pots move seamless from oven to table with the lid doubling as a trivet. What do you think, would you like to add some to your collection? I bet my petit poulet would cook up really nice!
Here’s How to Enter the giveaway see that widget below fill it out. Once you you do the required entry, you’ll open up loads of bonus entries!
What do you win? You get a 6 quart casserole, the Round baker and 2 quart saucepan
Winner will be randomly chosen through Promosimple. This giveaway is open from Wednesday, March 12th through Tuesday, March 19th 11:59pm EST to US residents age 18+ only.
This giveaway is sponsored by myself, plus these other bloggers and not affiliated with Dansk.
Save Recipe
Ingredients
- 2 large or 4 medium beets, peeled and quartered
- 2 large carrots, peeled and quartered
- 4 medium red potatoes, scrubbed and quartered
- 3 tablespoons grapeseed oil
- kosher salt
- 2 petit poulets or cornish game hens
- zest from 1 meyer lemon
- 2 meyer lemons, halved
- 3 tablespoons unsalted butter, room temperature
- 2 teaspoons fresh thyme
- 1/2 teaspoon kosher salt
Instructions
- Heat your oven to 400 degrees.
- In a large baking sheet, spread the beets, carrots and potatoes in a single layer and coat with oil. Season generously with kosher salt and roast for 25 minutes.
- In a small bowl, mash together the unsalted butter, meyer lemon zest, salt and thyme.
- Rinse the poulet and pat dry. Season generously inside and out with kosher salt.
- Gently loosen the skin on the top and bottom of each poulet and massage the meat with the butter, saving some to rub on the skin.
- Place 2 halves of the meyer lemon inside the poulet, plus a sprig of fresh thyme.
- Remove the vegetables from the oven, give a quick toss with a spatula and place the poulet on top.
- Increase the oven temperature to 425 degrees and roast for 35 minutes or until the internal temperature reaches 165 degrees F.
- Remove from the oven and let rest for 5-10 minutes before serving.
- Serve the poulet with additional meyer lemon to squeeze on top.
- Serves 2 hungry people or 4 moderately hungry folks.
Disclaimer: This giveaway is sponsored by myself and all opinions are my own.
The little chickens are so cute! I can’t believe you found them on FreshDirect….I obviously need to scour their sales section more closely!
The entry links to follow Always Order Dessert and Bakeaholic Mama on Instagram aren’t working!
These little poulets look so delicious!
There is nothing better than a good roasted chicken…especially is they are individual size too! ha..and with meyer lemon and rosemary..YUM!
Oh how I love little bitty chickens! This bakeware is gorgeous, too. Am I the only one who hear’s Julia Child’s voice when they read “petits poulets?”
Roasted Chicken is a simple pleasure that shouldn’t be missed.
I am loving the Meyer lemon and rosemary combo lately!
You know how much I love meyer lemons. I am actually making chicken tonight. I may need to toss some lemons in.
This looks gorgeous. Love the cookware too.
Meyer lemon sounds like a lovely fresh twist to the classic roast chicken!
This looks amazing!! Thanks for the great giveaway!
This looks so good! I adore anything with lemon and I’m pretty sure I could eat roast chicken three times a week.
mmm that looks delish! I need to grab some meyer lemons!
Wow! What a show stopper of a dish and what gorg cookware!!! I love that vintage style!
I love this! Being able to pull something like this off on a weeknight is great!
Roast chicken is one of my favourite things to make because they’re easy, simple and always delicious. I always stock a few chickens and cornish game hens in my freezer. Yours look fabulous, Susan! Don’t sweat the crispy skin. I’d rather have a perfectly cooked (not dry!) chicken over crispy skin. Stuffing the lemons into the cavity is a great way to impart even more flavour. Love this, and your photos are wonderful. I really need to invest in some boards and paint so that I can make my own backgrounds.