Put the menu in the fridge.
Place the rack in the middle of the oven and preheat the oven to 245°C (475°F).
Remove the lid from the dish.
Bake the chicken and potatoes for 10 to 12 minutes.
Bake the bread for 5 minutes.
In a mixing bowl, pour the vinaigrette over the salad and toss.
Remove chicken, potatoes and bread.
Serve the meal on several plates to accentuate the visual effect of a gourmet feast.