Summary

Ingredients

• 5 potato (s)
• 1 vegetable onion (s)
• 3 clove (s) garlic
• 2 bell pepper (s)
• 3 large tomato (s)
• olive oil
• white wine, dry
• 1 chicken, cut into 6 pieces
• salt and pepper
• Paprika powder
• 1 baguette (s)

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Instructions

1. Preheat the oven, circulating air 180 degrees. Brush a deep baking sheet with olive oil. Peel the potatoes and onions and slice them thinly. Chop the peppers and tomatoes into large pieces, peel the garlic and cut into slices.
2. Mix the tomatoes, peppers and garlic in a bowl and season with salt and pepper. Fan the potato slices on the baking sheet, spread the onion slices on top and then spread the vegetable mixture on top. Pour white wine and olive oil over the whole thing as you feel. Season the chicken pieces with salt, pepper and paprika and place on top. Brush the chicken pieces lightly with olive oil.
3. Roast at 180 degrees (convection) for approx. 40 minutes (make a cooking test or, ideally, use a roasting thermo). Once halfway through the cooking time, brush the chicken pieces with the resulting liquid. Finally, if necessary, turn on the grill until the skin is nice and crispy.