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