Roasted Chicken and Potato Salad

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Place the baby potatoes on a baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with

3. 3

   5 teaspoon of salt and

4. 4

   25 teaspoon of black pepper. Toss to coat evenly.

5. 5

   Place the chicken breast on the same tray or a separate tray. Drizzle with 1 tablespoon of olive oil, and season with

6. 6

   5 teaspoon of salt and

7. 7

   25 teaspoon of black pepper.

8. 8

   Roast the potatoes and chicken in the oven for 25-30 minutes, or until the potatoes are golden and tender, and the chicken is cooked through (internal temperature should reach 75°C/165°F).

9. 9

   While the chicken and potatoes are roasting, slice the cucumber and thinly slice the red onion.

10. 10

    In a small bowl, whisk together the Dijon mustard and lemon juice to make the dressing.

11. 11

    Once cooked, let the chicken rest for 5 minutes, then slice it into strips.

12. 12

    In a large bowl, combine the roasted potatoes, sliced chicken, cucumber, and red onion. Drizzle with the mustard-lemon dressing and toss gently to combine.

13. 13

    Taste and adjust seasoning if needed. Serve warm or at room temperature.