Grilled (or baked) gherkins with vegetables

Votes: 1

Time: 1 hour 5 minutes
Complexity: easily
Servings: 2

These cornichon chickens are baked in a single baking sheet with a vegetable mixture of potatoes, Brussels sprouts, and carrots. Due to their small size, they'll be ready at the same time as the vegetables. This dish looks festive and is perfect for those times when you don't have time to spend in the kitchen. Sunny Anderson also recommends lining the baking sheet with foil, so you don't have to clean it up!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup young carrots, cut in half lengthwise
2 tablespoons of honey
2 tbsp olive oil + extra for greasing
1 tbsp Italian seasoning
300–340 g Brussels sprouts, frozen or fresh, cut into quarters
8 Red Bliss potatoes, halved
Zest and juice of 1 lemon
2 gherkins, 450–900 g, room temperature, patted dry
Hungarian paprika for sprinkling
2 sprigs of fresh rosemary
4 sprigs of fresh thyme
Special equipment: non-stick foil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken, Brussels sprouts, carrot, potato, lemon zest, paprika, Italian seasonings, rosemary, thyme

Cooking the dish according to the recipe:

Preheat oven or grill to 220°C (425°F) over indirect heat. Line a baking sheet with nonstick foil.
In a large bowl, combine the baby carrots, honey, olive oil, Italian seasoning, Brussels sprouts, potatoes, lemon zest, salt, pepper, and the juice of half a lemon. Toss to coat and spread evenly along the sides of the prepared baking sheet.

Place the chickens in the center of the baking sheet. Brush each chicken with olive oil on all sides, then sprinkle with salt, pepper, and Hungarian paprika to taste. Stuff each chicken with rosemary and thyme.
Place the baking sheet on the center rack of the oven or over the grill using indirect heat. Roast until the internal temperature of the meat reaches 155°F (68°C) and the vegetables are caramelized, 30–40 minutes. Remove the chicken from the oven and let it rest until the internal temperature reaches 165°F (74°C), about 5 minutes. Squeeze the remaining lemon half over the chicken before serving.

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