Roasted Chicken with Potato Wedges, Broccoli, and Corn Salad

Headnote

This is a composed plate of clean flavors and disciplined contrasts: crisp-skinned chicken, properly roasted potatoes, tender broccoli, sweet corn, and the quiet richness of a boiled egg. The dish depends on control at every stage, so each element retains its own character while contributing to a balanced whole. It is simple food treated with precision.

Recipe essentials

Dish category: Roasted main course

Cuisine or origin: Contemporary European

Course type: Lunch or dinner

Yield: 1 serving

Serving size: 520 g

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Difficulty: Moderate

Equipment

Oven

Baking tray

Small saucepan

Mixing bowl

Knife

Cutting board

Kitchen scale

Tongs

Ingredients

Main components

Chicken, bone-in or boneless portions: 180 g

Potato, cut into wedges: 150 g

Egg: 50 g

Broccoli florets: 70 g

Carrot, finely shredded: 30 g

Corn kernels: 40 g

Seasoning and fat

Vegetable oil: 18 g

Salt: 4 g

Black pepper: 2 g

Method

1. Heat the oven to 220°C. Line a baking tray and place the potato wedges on it. Toss the potatoes with 8 g vegetable oil, 1 g salt, and 0.5 g black pepper. Spread them in a single layer so the edges can color evenly.

2. Season the chicken with 4 g vegetable oil, 2 g salt, and 1 g black pepper. Place it on the tray beside the potatoes, leaving space around each piece. Roast for 25 to 30 minutes, turning the potatoes once halfway through, until the chicken is deeply browned at the edges and the potatoes are golden, crisp outside, and tender through the center.

3. While the chicken roasts, place the egg in a small saucepan, cover with water, and bring to a steady boil. Cook for 9 minutes for a firm yolk. Transfer immediately to cold water, then peel and halve.

4. Bring a second small pan of water to a boil. Add the broccoli and cook for 2 minutes, just until bright green and tender with slight resistance. Drain well and season with 1 g salt and the remaining 0.5 g black pepper.

5. Combine the shredded carrot and corn kernels with the remaining 6 g vegetable oil and 1 g salt. Mix gently so the carrot remains light and the corn stays distinct. The salad should be glossy, lightly seasoned, and fresh in texture.

6. When the chicken is fully cooked, remove it from the oven and rest for 3 minutes. The flesh should be juicy and opaque, with clear juices and no trace of pink at the bone or center.

Plating and serving

Arrange the potato wedges on one side of the plate, set the chicken beside them, and balance the broccoli and carrot-corn salad in separate, neat portions. Place the halved egg with the yolk exposed, so the plate reads as structured and complete. Serve immediately while the chicken is hot and the potatoes remain crisp.

Professional notes

Roast the potatoes in a single layer; crowding will soften the edges. Keep the broccoli briefly cooked so it retains color and a clean bite. The egg should be firm but not dry, and the salad should remain lightly dressed, never wet.