Roasted tuscan baby rooster with herbs and swiss chard

  • Portions: 4 pp.
  • Level: 1/5
  • Preparation: 30 min.
  • Cooking: 45 min.
  • Season: For any season


  • 2 halved baby rooster
  • Sage and rosemary, finely chopped
  • Grated zest of 2 lemons
  • Extra virgin olive oil
  • 30g fennel seeds
  • 2 garlic clove
  • Salt and pepper
  • 2 bay leaves

Marinate the rooster with olive oil, salt, pepper and all the aromas for about 30 minutes. Remove the marinate and place it on a baking tray lined with parchment paper. Roast for 35 minutes at 190°.
Boil the swiss chard for 5 minutes, then drain and squeeze out the exceeding water.
Saute with garlic and olive oil, season with salt then serve with the rooster.

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