Oil and season the coquelet and colour it in the oven at 200° C for 15 minutes and finish by cooking at 170° C (be sure that it does not dry out, so drizzle regularly during cooking). Fry zucchini, peppers and onions in olive oil and add the thyme and rosemary. Season well. Heat the primavera sauce following the instructions on the doypack. Heat the linguine in slightly salted boiling water for 75 seconds and drain.
Form a nest of linguine which has been previously mixed with a tiny bit of the primavera sauce to give it a little bit colour. Arrange the coquelet and linguine on a hot plate, lightly coat the bottom of the coquelet and garnish with the vegetables.
TIP: as a to take away dish, it is preferable to cut the cockerels in half. Or you can offer it as a prepared dish for 2 persons. Adapt the cooking time of the coquelet when preparing the recipe for take away.