Chicken on a bed of vegetables

Ingredients for 4 servings:

• 1 chicken(s) (approx. 1.5 kg)
• 300 g shallot(s)
• 750 g potatoes
• 500 g carrot(s)
• 1 bulb(s) garlic
• salt and pepper
• 2 chili peppers, dried
• 2 sprigs rosemary
• 1 bunch of thyme
• ½ bunch marjoram, fresh or 1 tsp dried
• 6 sage leaves
• 125 ml olive oil
• 125 ml white wine

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

the whole scent of the Mediterranean – and completely uncomplicated

Cut the chicken into 6-8 pieces, season with salt and pepper. Peel the potatoes and quarter or halve them, depending on their size. Peel the shallots and garlic, leaving them whole. Scrape the carrots and slice them two or three times. Place the vegetables in a wide casserole dish or roasting pan. Place the chicken pieces on top. Add the rosemary, thyme, sage, marjoram, and the crumbled chili peppers. Drizzle everything with olive oil. Pour in the white wine. Cook uncovered in a preheated oven at 200°C (convection not suitable—the dish will dry out too much) for about 50-60 minutes. Then increase the heat to 250°C and brown well for 10 minutes. The skin will be super crispy.