French Roast Chicken and Mediterranean Vegetables in Wine

Ingredients

• 1 organic roasting chicken, skin on and bone in or 4 lbs chicken pieces, skin on and bone in or 6 chicken breasts, skin on and bone in
• 1 tablespoon olive oil
• 4 fluid ounces dry white wine
• salt and black pepper
• fresh thyme or fresh rosemary
• roasted vegetables

Directions

1. 1

   Make a batch of French Roast Vegetables with Hot Balsamic & Olive Oil Dressing, (Recipe #195130) up beforehand - OR use your own roasted vegetable or Ratatouille recipe if you wish!

2. 2

   Preheat oven to 180C or 360°F.

3. 3

   Grease a sturdy roasing tin or tray with a little of the olive oil.

4. 4

   Brush the rest of the olive oil over the chicken or chicken breasts/pieces & season liberally with salt & freshly ground black pepper.

5. 5

   Place the fresh thyme or rosemary over the top of the chicken and roast in the oven for about 45 minutes to 1 hour, dependant on the size of your chicken and/or chicken pieces. Remove from the oven and drain any excess fat away.

6. 6

   Add the roasted vegetables & wine to the chicken, gently mix through or scatter around the sides of the whole chicken and turn up the oven to 220C or 450°F.

7. 7

   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 & charred slightly!

8. 8

   Serve with jacket potatoes or peppered potato wedges, Recipe #193370.

9. 9

   N.B.

10. 10

    I have cooked the vegetables alongside the chicken before, but I find that it takes up too much of the chicken fat & juices - great if you are wanting to cook a Chicken & Vegetable casserole, but in this dish I wanted the flavours to be independant of each other!