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. Cut the chicken into 8 pieces.
2. Cut the carrots lengthwise into quarters. Cut the onions into large slices. Par-boil the potatoes for 8-10 minutes, then cut them into halves or quarters depending on size.
3. Arrange the vegetables in a baking dish, add some water, lay out the chicken pieces, and cover tightly with foil.
4. Bake at 200°C (400°F) for 30 minutes covered with foil, then remove the foil and bake for another 15 minutes uncovered until the chicken reaches 74°C (165°F) internal temperature.