Chicken and Potatoes

Name: Chicken and Potatoes
Prep time: 6 min
Cook time: 40 min
Total time: 46 min
Yield: 1 personnes
Ingredients: 1 escalope de poulet; 150g de pommes de terre; 2 cuillères à café de Mélange Volaille Poulet Rôti Sainte Lucie; Sel et Poivre; 2 cuillères à café de Mélange Potatoes et Frites Sainte Lucie

1 pers
6 min prep time
Level Easy
40 min cooking time

Ingredients

1 chicken cutlet
150 grams of potatoes
2 teaspoons of Roasted Chicken Seasoning Blend Sainte Lucie
Salt and Pepper
2 teaspoons of the Potatoes and French Fries Blend Sainte Lucie

Gourmet tip

For a more appetizing presentation, you can cut the chicken into generous pieces after cooking, just before serving it with the crispy potatoes.

Preparation

Wash the potatoes thoroughly, then cut them into even wedges. Place them in a mixing bowl with half the olive oil and one teaspoon of the “Potatoes and Fries” seasoning blend from Sainte Lucie. Toss to coat them evenly.
Spread the potatoes on a baking dish. Bake for 30 minutes at 200°C in a convection oven. Stir halfway through baking to ensure even browning.
Meanwhile, brush the cutlet with the remaining olive oil. Season with salt and pepper, and sprinkle generously with Sainte Lucie ’s Roast Chicken Seasoning Mix to give it a rich, aromatic flavor.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the cutlet with the “ Sainte Lucie ” Roasted Chicken Seasoning Blend, salt, and pepper. Place it in the hot skillet and cook for 4 to 5 minutes per side, until it’s golden brown on the outside and cooked through.
Serve the chicken with the crispy potatoes.