This recipe was a yummy one. I came across it here, on one of my favorite food blogs. Overall it required a bit of prep but after that it was put in the oven and forget it. I do think that the veggies needed more seasoning but that is the only thing I would change.
- 4 chicken legs (or a cut up fryer)
- 1 lb small potatoes
- 3 large carrots
- 2 big shallots
- 5 garlic cloves
- 1 bell pepper
- 4oz bacon
- 1 cup white wine
- 1 chicken bouillon cube
- 3 tbsp oil
- 1 tsp Lawry’s seasoned salt
- 1 tsp sweet paprika powder
- 1/4 tsp dried thyme
- fresh sage
Combine 3 tbsp oil with the seasoned salt, paprika powder, loads of black pepper and dried thyme. Give it a good stir.
Place the chicken in a roasting tray. Brush the chicken with the marinade.
Peel the carrot and cut it in coarse pieces. Don’t make the pieces too big, though. Cut your potatoes in small pieces. I leave the skins on since I enjoy them.
Place all the vegetable and potatoes around the chicken.
We’ll also be needing bacon and white wine. Cook the bacon ’til it’s brown. Pour in wine, crumble in 1 bouillon cube and season with a generous amount of pepper.
Pour the wine infused broth all over the vegetables. Careful not to pour it over the chicken or you’ll rinse off the marinade.
Add about 5 or 6 sage leaves and garlic. This should up the flavors alright. They’ll get charred, so you’ll have to remove them after roasting.
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.
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. Put the oven tray back in the oven for another 30 minutes.
This really is comfort food deluxe. Serve and enjoy!