Roast chicken with vegetables and Black Truffle Mayonnaise

Ingredients

  • 4 chicken legs
  • 4 parsnips
  • 1 large carrot
  • 250 grams of potato in the peel
  • cilantro
  • red onion
  • 1 tbsp olive oil
  • salt and pepper

For the marinade:

  • 8 tbsp soy sauce manis
  • 1 tbsp. honey
  • 1 clove of garlic
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp ginger powder
  • 1 tbsp. sunflower oil
made with view product available at
Preparation time:
120 minutes
Number of people:
4 people
  1. Mix all the ingredients for the marinade together. Put the marinade in a sealable plastic bag (ziplock) and add the chicken to it. Spread the marinade over the chicken and seal the bag. Place in the refrigerator for at least an hour (preferably the night before, the longer in the marinade the more flavor will soak into the chicken).
  2. Preheat the oven to 190 degrees.
  3. Remove the chicken from the bag and place it in a small roasting pan. Place the roasting pan in the center of the oven. Put it in the oven and set a timer for 20 minutes
  4. Meanwhile, wash all vegetables and peel the parsnip and carrot. Cut the parsnip in half lengthwise and divide into quarters. Cut slices of the carrot. Wash the potatoes and pat dry well. Cut into wedges. Cut the red onion into rings.
  5. Mix all the vegetables with the olive oil in a large baking dish and season with salt and pepper. After the timer goes off, place in the oven next to the roasting pan and roast both for another 30 minutes.
  6. Serve the chicken and vegetables with fresh cilantro and a nice spoonful of Jean Bâton Black Truffle mayonnaise on the side.

More recipes

4 people | 45 minutes

Pork Tenderloin with Black Truffle Mayonnaise

2 people | 30 minutes

Mexican Corn Casserole

4 people | 120 minutes

Roast chicken with vegetables and Black Truffle Mayonnaise

© 2025 - Jean Bâton

What are you looking for?

Type your search terms here and hit enter