Chicken On Vegetable Bed


  • 1 free range chicken, cut into pieces
  • 1 pound potatoes, halved longitudinally
  • 1/2 pound carrots, sliced 1 inch thick
  • 4 onions, peeled
  • 2 chili peppers, chopped small
  • 4 garlic cloves
  • 1/2 cup white wine
  • 1/2 cup olive oil
  • salt

Heat the oven at 430 F. Salt the chicken. Arrange the potatoes in a baking tray, then put the chicken on top of them. Arrange the onions, carrots, garlic and chili peppers between the chicken pieces. Pour the olive oil on top, then roast the food for about 15 minutes. Take it out of the oven and add the white wine. Cook it for one hour and 30 minutes more. Serve hot.

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