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Roast Chicken with Veggie
Roast Chicken with Veggies
one 4 to 5 pound chicken
salt and pepper
8 medium red potatoes, quartered, skin on
4 tablespoons olive oil
1/2 cup white wine
2 yellow peppers, seeded, de-,ribbed, and cut into bite sized chunks
2 cups quartered button mushrooms
4 shallots, peeled and halved
7 or 8 garlic cloves, crushed
juice of 1 lime
1 bunch of parsley
10 sage leaves, minced
leaves from 10 oregano sprigs, minced
Preheat the oven to 400 degrees F
Rinse the chicken and pat dry. Rub with salt and pepper to taste. Place the chicken with the potatoes on a baking pan, drizzle on 2 tablespoons of the olive oil and 1/4 cup white wine, and bake on the bottom oven rack for about 20 minutes
In a bowl, combine the peppers, mushrooms, shallots, and garlic and season with remaining 2 tablespoons olive oil, the lime juice, the remaining 1/4 cup white wine, the parsley, and salt and pepper to taste. Toss well to combine all the flavours. Add to the roasting pan with chicken and potatoes
Cook for 20 minutes more. Add the sage and oregano, mixing them gently with all the ingredients in the roasting pan. Roast, uncovered, until the chicken is done and the juices run clear when the thigh is pricked with a skewer (about 10 to 15 minutes more). Serve hot.
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