Young lemony cockerel with mustard sauce in the oven

Steps

• Preheat the oven at 180°C
• Peel and cut potatoes in small half-rounds
• Peel and dice the garlic in small cubes
• Put potatoes and garlic in a cast iron casserole (or similar technology) with a lid
• Press the lemon and put its juice in a small bowl
• Add the mustard
• Add the olive oil
• Emulsify everything with a whisk or a fork
• Pour the sauce on top of the potatoes
• Add salt, pepper and oregano
• Pour a little bit of water
• Stir together everything with your fingers or with a spoon that will not harm the casserole
• Salt and pepper the cockerel on the outside but also in its belly
• Put the cockerel into the casserole and sprinkle on top a bit of oregano
• Cook for 1h20’ with the lid on
• At the end of the cooking time, remove the lid and let it roast a bit in the grill for 3’-5’
• Enjoy :-)

What’s the story behind this recipe?

This is my classic recipe to make chicken in the oven the Greek way. It’s a dish that we usually eat on Sundays or during feasts. It’s very good and cooking in a cast iron (or similar technology) recipient warranties a moist chicken and moist potatoes. The lemony sauce with mustard and oregano brings to the dish a very special character.  

Nevertheless, when we are alone (or even in a couple) an entire chicken might seem too much; a young cockerel (or a small chicken or rooster) it’s an ideal solution thanks to its size but also its taste. Try it and you will be surprised.