The aromas that waft through the house really get you excited about this meal, it promises greatness, and luckily the taste is as good as the smell. The chicken after an hour and a half kind of steams under the baking paper, but then in the final thirty minutes, you uncover it and it turns into a deliciously juicy roast chicken. The sauce is delicious, it's full of flavour and we loved it.
I served it with my new favourite Roast Potato recipe, try this, they are amazing, but I also served it with bread, which is rare in my house, I hardly serve bread with meals, but you need the bread as you will want to soak up all of the sauce with it.
Now I used a combination of chicken marylands (separated into thighs and legs) and chicken wings, but you could use a whole chicken and cut it up. I don't, as I don't really like chicken breasts that much, so I choose to buy the pieces. If I did choose the whole chicken option, as it is cheaper, I would buy two chicken, use the legs, thighs and wings here, but I would freeze the breasts for cooking another way, say slicing them into thinner pieces and crumbing them and I would freeze the bones and make a soup out of them.
This is so easy to make and something you really should try.
2-3 tablespoons olive oil
2 chicken marylands
4-6 chicken wings
1 x 400g tin diced tomatoes
1-2 sprigs fresh rosemary
1 teaspoon vegeta
salt and pepper, to taste
2-4 potatoes, peeled, cut into 2cm cubes, depends on how many you want
1 red onion, peeled, chopped
5-6 large garlic cloves, smashed, leave skin on
Preheat the oven to 180C/160 fan forced.
In a large cast iron pot, or baking dish, place all the ingredients, give it a quick stir. Wet a piece of baking paper, that is cut larger than your baking dish, scrunch it up, the water makes it pliable, then place the baking over your chicken in the dish to cover completely.
Put it in the oven for one hour.
Stir your chicken around, then place it back in the oven for another 30 minutes. After 30 minutes, take off the baking paper, arrange the chicken pieces so they are skin side up as best as you can, place back in the oven, this time uncovered, and bake a further 30 minutes so the chicken goes golden and crispy.
Taste for seasoning and serve with a green salad.
Pin it: www.pinterest.com.au/pin/399413060717754886/