A whole Le Coquelet chicken marinated in a light vinegar-and-salt brine with fresh herbs, then roasted together with root and Mediterranean vegetables. Served with lokše (Slovak potato flatbreads) and a bold balsamic-wine reduction that gives the dish a sweet-and-sour contrast and depth of flavor.
- Category
- main course
- Yield
- 10 servings
- Nature (TCM)
- warming
TCM: Roast chicken and herbs are gently warming; the reduction adds depth.
Ingredients
Meat and marinade
- Le Coquelet chicken – 5
- Salt – 20 g
- Apple cider vinegar – 100 ml
- Water – as needed (for the brine)
- Fresh herbs (thyme, oregano, rosemary) – about 150 g in total (divided into 10 bundles)
Vegetables
- Kapia peppers – 300 g (large pieces)
- Potatoes – 300 g (large pieces)
- Eggplant – 300 g (large pieces)
- Olive oil – 50 g
- Parsley leaves – 50 g
Spices for the vegetables
- Black pepper – 1 tsp
- Sweet paprika – 1 tsp
- Smoked paprika – 1 tsp
- Salt – to taste
Lokše (potato flatbreads)
- Lokše – 20 (small)
Balsamic reduction
- Sweet red wine – 700 ml
- Balsamic vinegar – 100 ml
- Cane sugar – 1 tbsp
Spice blend for the chicken
- Salt – 8 g
- Oregano – 1 tsp
- Thyme – 1 tsp
- Marjoram – 1 tsp
- Dried garlic – 1 tsp
Method
The day before
- Dissolve the salt and apple cider vinegar in water.
- Cut the chickens lengthwise in half and attach a bundle of fresh herbs to each piece.
- Pour the brine over the meat so it is fully submerged, and let it marinate overnight in the fridge.
- Combine the wine, balsamic vinegar and sugar and slowly reduce over low heat until the mixture is thick enough to coat the back of a spoon. Set aside.
On the day of service
- Parboil the potatoes in salted water.
- Toss the vegetables and potatoes with olive oil, salt and the spices, spread them on a baking sheet and roast at 220 °C for about 20 minutes.
- Pat the chickens thoroughly dry, rub them with the spice blend and place them on the sheet with the vegetables.
- Roast for 15–22 minutes, until the thigh reaches 67 °C at the bone.
- Once out of the oven, lightly brush the meat with the balsamic reduction.
Serving
Plate 1 piece of chicken, 2 warmed lokše and a portion of roasted vegetables. Drizzle with the balsamic reduction and sprinkle with parsley leaves or finely sliced scallions.
Key ingredients
- Red bell pepper
- High in vitamin C and antioxidants; sweet once roasted.
- Garlic
- Antibacterial and antiviral; supports immunity and the circulatory system.
- Onion
- Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
- Eggplant
- Fibre and antioxidants; turns creamy when roasted.
- Chicken
- Lean, easily digestible protein.
Why it’s good for the body
- Chicken is a source of high-quality, low-fat protein.
- Roasted vegetables add fiber and antioxidants.
- Fresh herbs bring aroma and have traditionally been used to support digestion.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- For a gluten-free version, you must use gluten-free lokše.
- Le Coquelet chickens are ideal for quick roasting and precise portioning.
- The reduction can be made ahead and kept chilled.