Chicken - roasted with vegetables...

Another dish from the chicken. I know I use it a lot - but it's cheap and there are so many things you can do with it. That's a roast version - inspired a little by the coq au vin (recipe posted on the 29th May 09). It's simple and a great if you have guests. You can roast not 1 but 2 chickens to feed more. Fuss less and practically no work is involved - just cut the chicken, veges and roast it. And while it's roasting, you have time to beautify yourself or prepare the dessert :)

How to make it...

- 1 chicken, divided into pieces
- for marinade: salt, pepper, sweet paprika, oil of olives and herbs Provencal
- 1 kg new potatoes
- 4 carrots, chopped
- 2 red onions, cut into pieces
- 4 cloves of garlic
- oil of olives
- 1 glass white vine

Marinate the chicken for a minimum 30 minutes. Arrange all the ingredients in a baking/roasting tray. Pour oil of olives and vine over the chicken and veges. Roast in 180 C for minimum 1 hour. Check the chicken with a sharp knife if it's ready - it should go into the meat very easily. Serve alone or with your choice of salads.