Salt and pepper
Fresh herbs: thyme, oregano, parsley or rosemary, amount needed
2 Tbsp. olive oil or corn oil
3 chopped shallots
5 cups vegetables soup
250 grams frozen peas
Season the chicken with salt and pepper. Place it on a barely oiled roasting pan. Cut the onions and the lemons into wedges and place them around the chicken together with the yams cut in small pieces. Place some herbs and roast at medium-high heat. Spray with 1 cup of soup while it is cooking, until the chicken is well-cooked and the vegetables are brown.
While the chicken is cooking, sauté the shallots in olive oil. When they are only a bit brown add the rice, stir, mix and add the hot soup. Cook at medium heat for 10 minutes, add the peas and finish cooking. When it is al dente, turn off the heat and keep warm.
When the chicken is cooked, take it out of the oven, place the chicken pieces and the side dish on a serving dish and keep warm. Strain the remains of the juices and heat in a saucepan.
Serve the rice with peas and the chicken with the yams and the hot sauce.