Categories: Recipes

Label Rouge free-range chicken flavored with spices and onions

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Cooked Label Rouge free-range chicken

I was inspired for this preparation by a recipe found on the internet which spoke of Peruvian roast chicken. I don’t know if the recipe is South American inspired or not, but the fact remains that it is absolutely delicious. We have adored.

As always it is essential to choose excellent ingredients and for poultry, choose a chicken farmer Red Label.

Why choose a Label Rouge free-range chicken:

If you pay attention to both the quality what you eat and animal wellbeing, THE Red Label is to be preferred when you buy poultry. Behind this official sign of quality, there is a sector made up of more than 5,300 breeders, located throughout France. They are women and men committed to practicing a traditional breeding method.

What does the Label Rouge bring compared to a “standard” chicken?, you may be wondering.

It’s a superior quality product, explains Bernard Tauzia, breeder of Label Rouge free-range chickens in Campagne in the Landes and president of the Synalaf . A Label Rouge chicken is a chicken well-mannered“. Its growth is slower, at least 81 days (against 40 for a “standard” chicken).

He lives in buildings of modest size (400 m2 maximum) and is fed with a vegetable diet, adapted to its needs and composed mainly of cereals. As soon as its plumage is thick enough, it has access all day and throughout the year to a shaded outdoor course and can thus frolic as much as he wants. All these production specificities mean that the animal is doing well and this gives firmer, tastier flesh.

When you eat a Label Rouge free-range chicken, which I do myself, he continues, you find the taste of nature. This is due to the fact that the chicken, which spends half its life outdoors, pecks at grass and insects. Taste, texture, flavour… The organoleptic qualities are essential and tests are very regularly carried out to attest to the superior quality.

Label Rouge free-range chickens

I therefore really recommend that, when buying, you give priority to these Label Rouge free-range chickens. You know that behind there are strict and controlled specifications, which guarantee the superior quality of poultry and animal welfare. If you want to know more about the matter, you will find a lot of information on the website for free-range poultry and Label Rouge eggs.

With that, here recipeYou will enjoy.


For 6/8 people

  • 1 chicken Label Rouge farmer
  • 3 tablespoons olive oil (for the dough)
  • 2 tablespoons of olive oil for the dish
  • 2 tablespoons cider vinegar
  • 1.5 tbsp paprika
  • 1.5 tbsp cumin
  • 1 teaspoon of salt
  • 1 good pinch of pepper
  • 5 garlic cloves
  • 2 red onions
  • 2 bell peppers
  • 1 organic lemon
  • 1 tablespoon chopped parsley


Cut the Label Rouge free-range chicken into about ten pieces. Deseed the peppers, wash them and cut them into strips. Peel the onions and slice them into rings. Wash the lemon and cut it into slices about 3 mm thick then cut them in 2

Peel the garlic cloves and grate them. Put them in a bowl. Add oil, vinegar, paprika, cumin, salt, pepper and mix. You should get a paste.

Pour 2 tablespoons of olive oil into a baking dish.

Coat each piece of Label Rouge free-range chicken with the spicy paste (with your hands). Put them in the dish. With the rest of the dough, coat the vegetables (peppers and onions) and place them on the chicken. Finish by putting the pieces of lemon.

Bake for 40 minutes at 200°C. I use the convection + steam function of my oven but for a conventional oven, opt for convection and baste 3 or 4 times during cooking.

Remove from the oven and sprinkle with a tablespoon of chopped parsley.

Label Rouge free-range chicken straight from the oven

Accompany for example with rice pilaf. It is succulent, tasty and fragrant.

Recipe created for Synalaf

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