An everyday dish for 2, ready in 90 minutes, around $2.41 a serving. People actually plan it with Popotam, and it's in season in October.
Turn the oven on to 200 °C (gas mark 6-7). Let it heat for 10 min before the chicken goes in.
On the cutting board, pat the chicken dry with paper towels. Season it inside and out with salt and pepper.
Peel the potatoes and carrots. Cut them into 2 cm to 3 cm pieces. Peel and slice the onion.
In the baking dish, spread out the potato and carrot pieces. Scatter the sliced onion around them.
Set the whole chicken on the vegetables, breast side up. Drizzle with the oil and lightly salt the skin.
Put the dish in the center of the preheated oven. Roast for 1 hour 15 minutes without touching it.
At the end, pierce the chicken at the thigh: the juices should run clear. If needed, roast 10 min longer.
One serving has about 689 kcal. 24% comes from carbs, 36% from protein and 38% from fat.
| Energy | 689 kcal |
| Protein | 61.3 g |
| Carbs | 41.5 g |
| of which sugars | 8.8 g |
| Fat | 28.8 g |
| of which saturated fat | 7 g |
| Fiber | 8.2 g |
| Salt | 0.8 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $2.41 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
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