— 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.