French Roast Chicken & Mediterranean Vegetables in Wine

By VerneJ

A very tasty and colourful European recipe for roast chicken and vegetables. Don’t forget the wine! Serve with potatoes to complete the meal.

Ingredients

• 1 organic roasting chickens or 4 lbs chicken pieces or 6 chicken breasts, skin on and bone in
• 1 tablespoon olive oil, divided
• Salt and freshly ground black pepper, to taste
• Fresh thyme or rosemary
• Assorted roasted vegetables or ratatouille
• 1/2 cup dry white wine

Details

Servings 4
Preparation time 60mins
Cooking time 150mins
Adapted from food.com

Preparation

Step 1

Preheat oven to 360°F.

Grease a sturdy roasting tin or tray with a little of the olive oil. Brush the rest of the olive oil over the chicken and season liberally with salt and pepper.

Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, depending on the size of your chicken and/or chicken pieces.

Remove from the oven and drain any excess fat away.

Add the roasted vegetables and wine to the chicken, gently mixing through or scattering around the sides of the chicken and turn up the oven to 450°F.

Put the chicken and vegetables back into the oven to roast for a further 15 to 25 minutes. The chicken should be just falling off the bone, golden brown and crispy and the vegetables should be heated through and charred slightly.

Serve with jacket potatoes or peppered potato wedges, if desired.