RUSTIC ROAST CHICKEN

YOU’LL NEED:

4 Chicken legs (or a cut up fryer)
1 lb. small potatoes
1 Large carrot
1 Large onion
5 Garlic cloves
1 Bell pepper
4 Oz. bacon
1/2 C. white wine
1/2 C. water
1 Chicken bouillon cube
3 T. oil
1 T. Lawry’s seasoned salt
1 T. paprika
1/4 T. dried thyme
Fresh sage
PeppeC

HOW TO MAKE:

1-Preheat oven to 400 degrees.
2-Cook the bacon until it’s brown.
3-Pour in 1/2 cup white wine, 1/2 cup water, crumble in 1 bouillon cube and season with a generous amount of pepper.
4-Bring to a boil and let it simmer for 2 or 3 minutes.
5-Combine 3 tbsp oil, seasoned salt, paprika powder, loads of black pepper and dried thyme. Give it a good stir.
6-Place the chicken in a roasting tray.
7-Brush the chicken with the marinade.
8-Peel the carrot and cut it in coarse pieces.
9-Don’t make the pieces too big, though.
10-Do the same with the onion, bell pepper and potatoes.
11-Place all the vegetable and potatoes around the chicken.
12-Pour the wine infused broth all over the vegetables.
13-Careful not to pour it over the chicken or you’ll rinse off the marinade.
14-Randomly place some garlic cloves in there as well.
15-Leave the skin on so they will roast inside their skin and become all sweet and yummy.
16-Add about 5 or 6 sage leaves.
17-They will get charred, so you’ll have to remove them after roasting.
18-Roast the chicken and vegetables in a preheated oven at 400F (200C) for 55 to 60 minutes. depending on how big the vegetables and potatoes are, of course.
19-After half an hour has passed by, and the house is slowly filling itself with the scent of roasted chicken and onions, take the roasting tray out of the oven and drizzle some of juices lurking at the bottom over the chicken and vegetables.
20-Put the oven tray back in the oven for another 30 minutes.
21-Check the chicken and vegetables for readiness.
21-Remove the charred sage and replace it with some fresh sage for garnish.

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