Summary

Ingredients

• 1 Chicken (1.5 kg)
• 3 Bulb onions
• 4-6 Carrots
• 500 g Potatoes young

For the marinade:

• 150 ml Red wine
• 100 g Tomato paste
• 100 ml Red wine vinegar
• 3 twigs of thyme
• 3 twigs of oregano (or 1 teaspoon dried)
• Salt, pepper

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Instructions

1. Finely chop thyme and oregano leaves and mix with all other marinade ingredients. Cut the chicken into eight pieces and marinate for 30 minutes.
2. Cut the carrots in half and then lengthwise into quarters. You can cut thinner if the carrots are very thick. Cut the onion into large slices. Boil the potatoes until they are half done and cut into halves or quarters, depending on the size.
3. Arrange the vegetables in a baking dish. Add some water and lay out the chicken. Pour the marinade over and cover the mold tightly with foil.
4. Bake in an oven preheated to 200 ° for 30 minutes. Then remove the foil and bake for another 15 minutes.