Discover how to prepare the onion for a fantastic ruddy chicken

Ingredients:
an entire chicken – 1 piece
water – 2 l (0.52 gallon)
salt – 10 g (0.35 oz)
bayleaves – 5 pieces
black peppercorns – 10 g (0.35 oz)
herbs of Provence – 8 g (0.29 oz)
garlic – 4 cloves
celery – 150 g (5.3 oz)
onion – 200 g (7 oz)
parsley – 20 g (0.7 oz)
Boil it 10 min

for the sauce:
olive oil – 60 ml (¼ cup)
herbs of Provence – 10 g (0.35 oz)
mustard – 30 g (1 oz)
Tray size 32 X 16 cm (12.6 x 6.33 in)
potatoes – 700 g (24.69 oz)
onion – 300 g (10.6 oz)
olive oil – 20 ml (0.7 fl oz)
salt – 10 g (0.35 oz)
black pepper – 8 g (0.29 oz)
herbs of Provence – 10 g (0.35 oz)
chilli flakes – 4 g (0.14 oz)
IN THE OVEN 180 °C (356 °F)/40 minutes

for the salad:
cabbage – 300 g (10.6 oz)
carrot – 1 piece
cucumbers – 2 pieces
parsley – 10 g (0.35 oz)
salt – 10 g (0.35 oz)
black pepper – 8 g (0.29 oz)
mayonnaise – 30 g (1 oz)
yogurt – 30 g (1 oz)

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