Poulet rôti à L’ALCHIMISTE, courge fondante & noisettes

The idea

A generous, autumnal recipe, perfect for a simple yet indulgent meal. Honey, wholegrain mustard, and herbs from L'ALCHIMISTE glaze the chicken and add depth to the roasted squash.

Ingredients for 4 people

• 4 boneless chicken thighs or drumsticks
• 600g of butternut or pumpkin
• 4 tablespoons of THE ALCHEMIST – ELIXIR NO. 01
• 1 drizzle of rapeseed or olive oil
• 1 sprig of rosemary or thyme
• 1 handful of roasted hazelnuts
• Fleur de sel
• Freshly ground pepper
• A few salad sprouts or fresh herbs to finish it off

Preparation

Cut the squash into even pieces. Place it in a dish with a drizzle of oil, salt, pepper, and a few herbs. Brush the chicken with L'ALCHIMISTE – ELIXIR N°01, then place it on top of the squash. Let it marinate for 30 minutes if possible. Bake at 180°C (350°F) for about 35 to 40 minutes, until the chicken is golden brown and the squash is tender. At the end of cooking, add a thin layer of sauce for a beautiful glossy glaze. Sprinkle with toasted hazelnuts just before serving.

A little touch from the chef

Serve with a lamb's lettuce salad or some roasted potatoes. For an even more indulgent version, add a few shavings of alpine cheese when plating.