Discover some of Marie’s favourite recipes, from new dishes to old family favourites, all lovingly prepared in Ondine cookware.




Serves 4 people

Splash of avocado oil⁠

2 small sweet potatoes, peeled, sliced⁠

4 skinless, boneless chicken thigh fillets⁠

Zest and juice of 1 orange, plus extra zest, to garnish⁠

2 red onions, cut into wedges⁠

A handful of cherry tomatoes⁠

3 large tomatoes⁠

2 red peppers⁠

2 tbsp olive oil

3 tbsp balsamic vinegar

4 sprigs rosemary⁠

1 garlic bulb, broken into cloves⁠


  1. Preheat the oven to 200°C. I then cover my Platine Oval Roasting Pan with avocado oil.
  2. Cook the potatoes in boiling water for 5 minutes and drain.⁠
  3. Cut several slits in the chicken pieces and toss with orange zest.⁠
  4. Place the potatoes, onions, pepper and tomatoes in a large bowl. Mix the orange juice with olive oil and vinegar in a small bowl; add to vegetables and toss everything together to coat.⁠
  5. Place the vegetables in your roasting pan and top with the chicken. Break the rosemary into small sprigs and place two-thirds into the chicken slits. Add the garlic and remaining rosemary to the dish and toss well.⁠
  6. Bake for 45 minutes, tossing halfway through.
  7. Season with freshly cracked black pepper; garnish with extra zest and serve, I suggest a fresh green salad on the side.⁠
  8. Bring to the table and share. Bon appétit!


Cooked in the Platine Oval Roasting Pan

Rosemary chicken traybake