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Chicken roasted in the oven

Sautéed potatoes & salad


Total: 60 min


20 min


40 min


4 servings
  • 1 kg Chicken
  • 4 Onions, baked
  • 1 Romaine lettuce
  • 1 Lemon
  • 60 mL Olive oil
  • 60 mL Olive oil
  • 30 mL Wine vinegar
  • 1 teaspoon Mustard
  • 4 pinch Salt
  • 4 pinch Pepper
  • 4 potato


  • Preheat the oven to 400 °F.
  • In a dish, coat the chicken with a mixture of salt, pepper and lemon juice.
  • Peel and cut the onions into quarters. Arrange them around the chicken.
  • Lay the chicken on one side and bake for 40 minutes. Halfway through cooking time turn to the other side.
  • In the meantime, rinse, peel and cut the potatoes into fine rounds.
  • In a frying pan, heat 4 tablespoons of olive oil over medium heat. When the oil is hot, brown the potatoes. Sauté regularly for 5 minutes, then reduce the heat and cover for 20 minutes. Add salt and stir regularly for 5 minutes.
  • Sort, wash and drain the lettuce. Prepare the vinaigrette in order with salt, pepper, 1 teaspoon of mustard, 2 tablespoons of vinegar, 4 tablespoons of olive oil. Mix each new ingredient in order to obtain a thick dressing.
  • Remove the chicken from the oven and cover with aluminium foil to let it soften for a few moments.
  • Serve the roasted chicken with the sautéed potatoes and the romaine lettuce salad.

Recipe tips

  • Drink as much water as you want to hydrate regularly.