Roast chicken dinner cooked with red wine and herbs

Nothing beasts a good roast dinner. Whether it is winter or summer a roast dinner it is always welcome.

I need to credit English cookery here: I learned in the UK how to make a good roast. The English know it all about the secrets of a juicy and tender roast. Chicken it is always easy to cook and it is a light meat suitable for most people.

To make a change I cooked the chicken with a glass of red wine. I have found that it gives a deeper and even more interesting taste. Plenty of herbs like rosemary and sage and a couple of garlic cloves will add to the flavour.

• Prep Time : 30 minutes
• Cook Time : 1 hr 30 minutes

Ingredients

• chicken legs or a whole chicken cut into pieces – 4
• rosemary – 4 sticks
• sage leaves – 5
• garlic – 2 cloves
• salt and pepper
• potatoes – 1 Kg
• red wine – 1 glass
• olive oil

Instructions

Rub the chicken with salt and pepper; put it in a roasting tray with the herbs, the wine and a tbsp of olive oil

Peel and chop the potatoes into quarters, sprinkle some salt over them, some rosemary leafs and a drizzle of olive oil. Mix well

Put the potatoes in the oven at 180C , then after 20 minutes put the chicken in too and cook for 50 minutes to an hour.

Turn off the oven and let the bird rest in the residual heat for at least ten minutes before serving.

Enjoy with a green salad and a good glass of red! Cheers!

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