Chicken on a bed of vegetables

Ingredients for 4 servings:

• 4 large potatoes
• 150 ml rice
• 2 packs of vegetables (buttered vegetables, frozen)
• 3 large onions
• 6 cloves garlic
• 4 tbsp broth, granulated
• 4 half chickens
• 2 cups sour cream
• 150 ml dry white wine
• 150 ml water
• Chicken seasoning
• Oil for brushing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel and dice the potatoes. Roughly dice the onions. Slice the garlic. Brush a deep baking sheet with oil. Arrange the potatoes and rice on top. Season with 2 tablespoons of stock. Add the buttered vegetables and season with 2 tablespoons of stock. Scatter the onions and garlic over the rice. Top with wine and water. Cut 4 chicken halves into 8 pieces. Season the bottom with chicken seasoning and place on the bed of vegetables. Brush the chicken pieces with oil and season with chicken seasoning. Place in the oven preheated to 220°C for 20 minutes. After 20 minutes, reduce the heat to 200°C and roast for another 40 minutes. Check the chicken is cooked through; if not, roast for another 5 minutes. Once the cooking time is over, remove the chicken pieces and stir in the sour cream.