Young lemony cockerel with mustard sauce in the oven

This young cockerel (or young rooster) is lemony and has a mustard sauce, garlic and oregano; it’s the perfect solution for single people to keep eating an entire “chicken” without the fear of wasting. Its size and its extraordinary taste thanks to this sauce warranties a dish that is 100% anti-waste! Cooking in a cast iron casserole (or similar technology equipment) makes sure that the final dish will be moist and that the sauce will be delicious! To test it immediately :)

In two words:

"If the money runs out, then it will come back for sure”

To Start...

difficulty easy
preparation– 10’
cooking - 1h20 + 5’ (for roasting)
serves - 4 (small eaters) ou 2 (big eaters) 



  • 1 young cockerel (or a small chicken)
  • 1 big clove of garlic
  • 6-7 medium size potatoes
  • 1 medium size lemon
  • 1 heaping teaspoon of strong mustard
  • 2 pinches of fleur de sel  or coarse salt
  • 15 turn mills of Kampot black pepper
  • 2 teaspoons of oregano
  • 1 tablespoon of olive oil (for a light version) or 2 tablespoons of olive oil (for a heavier version)


  • 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.

o-o C'est si bon ! o-o

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2 thoughts on “Coquelet citronné à la sauce moutarde au four”

  1. Coucou,
    Ton coquelet citronné, évidemment adapté en 2 gros poulets fermiers a fait l’unanimité des 14 convives !!! simple et très bon !!

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