squab chicken and lemon, pan-roasted
Preheat the oven to 180ºC / 350º.
Take one squab chicken for two people
One per person, if appetites are hearty!
One head of garlic, cut in half lengthwise,
A large pinch of coarse Guérande sea salt,
Two to three lemons, scrubbed clean and quartered,
Olive oil, and
One sprig of thyme
Place all ingredients in an ovenproof cocotte.
Cover with the lid.
After 45 minutes or so, remove the lid
To allow the squab chickens to turn golden.
After 15 minutes, using the blade of a knife,
Test to see if the squab chickens are done:
If the juice that runs out is clear and not pink,
They’re done!
Delicious with small Ratte potatoes,
Steamed in their skin.
- Black olives are a perfect flavoring for this dish,
So typical in the south of France.
- You may also use Rock Cornish hens for this recipe.
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
DRINKS AND BEVERAGES
A one-pot,
oven to table dish,
that takes no more than
ten minutes to prepare!
very easy 
If it tastes good with squab chicken,
it will taste good with any chicken!
You may add small new potatoes
to the cocotte.
Just scrub the potatoes with a small brush
under running water.
> 1 squab chicken for two people or
> Rock Cornish hen
> 3 lemons
> 1 head of garlic
> Olive oil
> Fresh thyme
> Coarse Guérande sea salt